Chicken Cordon Bleu Casserole

Recipe from Lifting Lindsay

Ingredients 

For the Dijon Cream Sauce: 

2 cloves garlic, minced 

1 Tbsp unsalted butter 

3 Tbsp all-purpose flour 

1 ½ cups fat-free milk 

½ cup chicken broth 

1 tsp chicken bouillon powder 

1 Tbsp Dijon mustard 

¼ cup Parmesan cheese 

Salt and pepper, to taste

For the Casserole: 

3 cups cooked broccoli florets 

8 oz diced ham (96% fat-free) 

450 g rotisserie chicken, shredded 

1 1/4 cup shredded Swiss cheese 

1 cup panko breadcrumbs 

2 Tbsp butter, melted

Instructions 1.Preheat your oven to 400°F (200°C). 2.Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds. 3.Reduce heat to low, whisk in flour, and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Stir in Dijon mustard, bouillon powder, and Parmesan cheese. Cook for 2-3 minutes, whisking constantly, until the sauce thickens. 4. Adjust consistency with additional milk (1-2 tbsp at a time) if needed. Season with salt and pepper. 5. Boil salted water in a medium pot. Add broccoli and cook for 2-3 minutes until tender-crisp. Drain and set aside. 6. Layer shredded chicken at the bottom of a casserole dish. Top with cooked broccoli and diced ham. 7. 8.Pour the Dijon cream sauce evenly over the layers. Top with Swiss cheese. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the casserole. 9. Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is bubbling. Serve warm and enjoy!