Chicken Cordon Bleu Casserole
Ingredients
Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ¾ cup milk
- 1 cup reduced sodium chicken broth
- 2 teaspoons cooking sherry
- 1 tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme leaves
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup shredded Swiss cheese
- 1 cup shredded Monterey Jack cheese or shredded white sharp cheddar cheese
Casserole ingredients
- 8 ounces cooked chopped chicken about 2 cups
- 4 ounces ham diced, about 1 cup
- 12 ounces penne or other medium size, cooked al dente
Topping ingredients
- ½ cup Panko bread crumbs
- 2 tablespoons butter melted
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
Instructions
- 1
Preheat the oven to 350°F.
- 2
Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Whisk in chicken broth and milk a little bit at a time until smooth. Continue stirring until the sauce thickens, about 7 minutes. Let boil 1 minute.
- 3
Add in sherry, Dijon, Worcestershire, garlic powder, thyme, and pepper. Remove from heat and stir in Swiss & Monterey Jack cheeses.
- 4
Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, and sauce. Pour into a 9 x 13 baking dish.
- 5
Combine melted butter, Panko bread crumbs, parmesan cheese & parsley. Sprinkle over top of casserole.
- 6
Bake uncovered for 25-30 minutes or until hot and the top is lightly browned. Remove from the oven and rest for 10 minutes before serving.
25 min
Nutrition
Per serving (based on 6 servings)
