Chicken Cordon Bleu Casserole
Ingredient
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2 cups chopped broccoli florets
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8 ounces whole-wheat fusilli
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2 tablespoons butter
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1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
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1 small onion, chopped
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½ teaspoon salt
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¼ teaspoon ground pepper
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3 tablespoons all-purpose flour
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2 tablespoons Dijon mustard
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2 cups reduced-fat milk
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1 cup shredded Swiss cheese
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1 cup diced ham (4 ounces)
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½ cup chopped fresh parsley
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1 cup panko breadcrumbs, preferably whole-wheat
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1 tablespoon extra-virgin olive oil
Direction
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Preheat oven to 375 degrees F. Put a large pot of water on to boil. Cook broccoli in the boiling water until just tender and bright green, about 3 minutes. Transfer to a large bowl with a slotted spoon. Add pasta to the boiling water and cook according to package directions. Drain and rinse with cold water. Transfer to the bowl with the broccoli.
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Heat butter in a large skillet over medium heat. Add chicken, onion, salt and pepper. Cook, stirring frequently, until the onion has softened and the chicken is no longer pink throughout, 6 to 8 minutes. Add flour and mustard. Stir until coated. Add milk and bring to a boil. Cook, stirring, until thickened slightly, 2 to 4 minutes. Transfer to the bowl with the broccoli and pasta. Stir in cheese, ham and parsley. Transfer the mixture to a 9-by-13-inch baking dish, spreading evenly. Combine panko and oil in a small bowl. Sprinkle over the casserole.
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Bake until the casserole is heated throughout and the breadcrumbs are beginning to brown, about 30 minutes (or 50 minutes, if casserole has been frozen).
