8 Servings 65 min Cook
2 Tbsp Olive Oil
1 Lb Chicken Breast
10 Oz Sliced Ham
10 Slice (1 oz) Swiss Cheese
4 Tbsp Butter
4 Tbsp Wheat Flour
3 1/4 Cup Reduced Fat Milk
2 Tbsp Lemon Juice
1 1/2 Tbsp Dijon Mustard
1/2 Tsp Paprika
1/4 Tsp Pepperr
1/4 Cup Butter
1 1/2 Cup Bread Crumbs
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Parsley
1/4 Tsp Pepper
Heat oil in a skillet over medium-high heat.
Cook chicken breast 5-6 minutes per side or until cooked through and no longer pink.
Let rest for 5 minute before shredding with 2 forks; set aside.
Preheat oven to 350 degrees F.
Lightly coat a 9x13" baking dish with nonstick cooking spray and set aside.
Line the bottom of the baking dish with shredded chicken.
Next, layer ham slices.
Lay the Swiss cheese on top of the ham.
For the sauce: Over medium heat, melt the butter in a large sauce pan.
Whisk in the flour until smooth.
Continue to whisk mixture while slowly adding milk — stir until sauce thickens, about 10 minutes, whisk continuously.
Add lemon juice, Dijon mustard, paprika, and pepper.
Bring sauce to a low simmer again, whisk continuously.
Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.
For the topping: In a small sauce pan, melt the butter and stir in the breadcrumbs, garlic, parsley, and pepper.
Sprinkle topping mixture over the top of the casserole.
Lightly mist top of casserole with nonstick cooking spray.
Bake for 35 minutes until topping is golden brown.
Enjoy!
Recipe inspired by: http://www.
skinnymom.
com/chicken-cordon-bleu-casserole/
