Chicken Cordon Bleu Casserole

All the delicious flavors of your favorite chicken Cordon Bleu--salty ham, melty cheese, tangy mustard--with no tricky assembly required. This healthy comfort food recipe would be perfect for a potluck.

IngredientsIngredient Checklist

2 cups chopped broccoli florets

8 ounces whole-wheat fusilli

2 tablespoons butter

1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

1 small onion, chopped

½ teaspoon salt

¼ teaspoon ground pepper

3 tablespoons all-purpose flour

2 tablespoons Dijon mustard

2 cups reduced-fat milk

1 cup shredded Swiss cheese

1 cup diced ham (4 ounces)

½ cup chopped fresh parsley

1 cup panko breadcrumbs, preferably whole-wheat

1 tablespoon extra-virgin olive oil
DirectionsInstructions Checklist
Step 1
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.

Step 2
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.

Step 3
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).

Tips
To make ahead: Assemble casserole through Step 2 and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition Facts
Serving Size: 1 1/3 Cups
Per Serving:
495 calories; protein 37.7g; carbohydrates 47.1g; dietary fiber 5.7g; sugars 6.5g; fat 16.9g; saturated fat 7.4g; cholesterol 87.2mg; vitamin a iu 1593.3IU; vitamin c 29.7mg; folate 40.5mcg; calcium 295.7mg; iron 3.1mg; magnesium 29.8mg; potassium 471.5mg; sodium 718.8mg; thiamin 0.2mg.
Exchanges:
2 1/2 Lean Protein, 2 Starch, 1 1/2 Fat, 1/2 High-Fat Protein, 1/2 Medium-Fat Protein, 1/2 Reduced-Fat Dairy, 1/2 Vegetable