Cordon Bleu Casserole

shared by Patty H. (This recipe is definitely worth sharing!  It was easy and very tasty.  I switched the portions for the ham and chicken because I had more ham than chicken.  My ham wasn't very salty so if that is the case with the ham you are using, you may want to add a little salt although the recipe doesn't call for it.)

Sauce Ingredients:

2 tablespoons butter

3 tablespoons flour

3/4 cup milk

1 cup low sodium chicken broth

2 teaspoons cooking sherry (I substituted 1 tsp. of apple cider vinegar + 1 tsp. water)

1 tablespoon Dijon mustard (I substituted 1 T. of regular mustard)

1/2 teaspoon Worcestershire sauce

1/4 teaspoon dried thyme leaves

1/2 teaspoon pepper

Other Ingredients:

2 cups shredded cheese, reserving 1/2 cup to sprinkle over top of casserole

2 cups cooked chicken (use rotisserie or chicken breasts)

4 oz. ham, diced

12 oz. uncooked pasta

2 tablespoons melted butter

1/2 cup Panko breadcrumbs (I used homemade breadcrumbs)

Directions:

1.     Preheat oven to 350 degrees.

2.     Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes stirring. Remove from heat and pour in chicken broth and milk. Return to heat and stir while whisking until thick and bubbly. Add in sherry, Dijon, Worcestershire, thyme and pepper. Stir in 1 1/2 cups of cheese.

3.     Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, and sauce. Pour into a large greased casserole dish.

4.     Combine melted butter, Panko bread crumbs and remaining 1/2 cup of cheese. Sprinkle over top of casserole.

5.     Bake uncovered for 25-30 minutes or until hot and top is lightly browned. Serve immediately.