Chicken Cordon Blue Casserole

 

Ingredients 

10oz cooked Bowtie Pasta

1 pkg frozen broccoli (or 3 C cooked fresh)

4 oz cooked cubed Ham

1-1 1/2 lbs cooked cubed Chicken

For the Rue:

3 TBsp Butter

4 TBsp Flour

1/2 TBsp Garlic Salt 

1 1/2 C low fat Milk

1 1/2 Chicken Broth

1 C low fat Sour Cream 

2-3 TB Dijon mustard (I added 1 TB of regular mustard)

1 tsp Paprika (I only added a few shakes)

6 slices of lite Baby Swiss Cheese

Method:

{reheat oven to 350 degrees. 

Be sure your chicken, ham, pasta, and broccoli are cooked/ prepared as per instructions.*

To make your rue melt butter, add flour until they form a paste, after they form a paste slowly add the milk followed by the chicken broth. The liquid should be a thicker consistency. Then add your garlic salt, sour cream,** mustard and paprika. 

Add chicken, ham, bowtie pasta, broccoli, to a casserole dish*** pour rue liquid over, add baby Swiss cheese to the top, cover with tinfoil and bake for 15-20 minutes, then remove foil and cook for another 10-15 minutes or until the cheese is slightly browned and bubbly. Enjoy! 

Notes:

*I cooked the pasta and the broccoli together

** I think next time I will skip the sour cream and see what it tastes like without it. 

***I used a 9x13 dish