Chicken Cordon Bleu Casserole (8 WW Pts)

By Rander9576

Ingredients

• butter spray
• 4 4 4 cups cooked, shredded chicken
• 1/2 1/2 1/2 lbs thin sliced Honey Ham, chopped
• 1/4 1/4 1/4 lbs shredded lite swiss or gouda cheese
• Sauce
• 4 4 4 TB butter (divided)
• 4 4 4 TB flour
• 1 1 1 cups Skim Milk
• 2 2 2 cups unsweetened almond milk
• 2 2 2 TB Fresh Squeezed Lemon Juice
• 1 1 1 TB Dijon Mustard
• 3/4 3/4 3/4 tsp Salt
• 1/2 1/2 1/2 tsp Paprika
• 1/4 1/4 1/4 tsp White Pepper
• Topping
• 1-1/4 1-1/4 1-1/4 cup Panko Breadcrumbs
• 2 2 2 TB Butter, Melted
• 1/2 1/2 1/2 tsp Seasoning Salt
• 1-1/2 1-1/2 1-1/2 tsp Crushed Dried Parsley

Details

Adapted from lilluna.com

Preparation

Step 1

Spread shredded chicken on the bottom of a butter sprayed 9x13" baking dish. Scatter chopped ham over the top of the chicken. Sprinkle Swiss cheese on top of the ham.

Sauce : In a large sauce pot, melt 4 tbsp butter over medium heat. Once melted, quickly stir in the flour to form a smooth roux. Once smooth and bubbly, slowly pour in milks(3 cups total) while whisking. Stir until sauce thickens. Add lemon juice, dijon mustard, salt, smoked paprika and white pepper to the sauce. Bring to a boil and turn off heat. Pour evenly over the casserole and around the edges of the pan.

Topping: Melt butter in the microwave. Remove from microwave and stir in the Panko bread crumbs and dried parsley. Sprinkle over the top of your casserole.
Bake at 350 for 45 minutes or until hot and bubbly.

Let cool for 5-10 minutes before serving. ENJOY!