Chicken Cordon Bleu Casserole

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Sliced ham

  Regular (approximately 11% fat)

  10 oz or 284g

• Swiss cheese

  10 slice (1 oz) or 280g

• Butter

  Unsalted

  4 tbsp or 57g

• Wheat flour

  Whole-grain

  4 tbsp or 30g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 ¼ cup or 793g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 ½ tbsp or 23g

• Paprika

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  4 tbsp or 57g

• Bread crumbs

  Dry, grated, plain

  1 ½ cup or 162g

• Garlic powder

  Spices

  1 ½ tsp or 5g

• Parsley

  Raw

  1 ½ tsp or 2g

Directions

1. Heat olive oil in a skillet over medium-high heat. Cook the chicken breast for 5-6 minutes per side until cooked through to 165°F and no longer pink. Let rest for 5 minutes before shredding and set aside.
2. Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
3. Line the bottom of the baking dish with shredded chicken, then layer with ham slices. Lay the Swiss cheese on top of the ham.
4. Over medium heat, melt butter in a large saucepan. Whisk in flour until smooth. Gradually add milk, whisking continuously until the sauce thickens, about 10 minutes.
5. Add lemon juice, Dijon mustard, paprika, and pepper to the sauce. Bring to a low simmer, whisking continuously. Once thickened, remove from heat and pour evenly over the casserole.
6. In a small saucepan, melt butter and stir in breadcrumbs, garlic powder, parsley, and pepper. Sprinkle the topping over the casserole. Lightly mist with nonstick cooking spray. Bake for 35 minutes until the topping is golden brown.
7. Serve and enjoy!

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