Chicken Cordon Bleu Casserole


1 pound angel hair or penne pasta

1/4 cup salted butter

1/4 cup all-purpose flour

1 tablespoon minced garlic (about 3 cloves)

2 cups chicken broth

1 cup heavy cream

1 cup half and half

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 tablespoon apple cider vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded Swiss cheese

1 pound cooked shredded or ground chicken

4 ounces small diced ham


Topping

1/2 cup panko bread crumbs

2 tablespoons salted butter, melted

1/2 teaspoon garlic powder


Heat the oven to 400°F and lightly grease a 9x13-inch baking dish.


Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and transfer the pasta to the prepared baking dish.


Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and garlic and cook for about one minute, whisking constantly.


While whisking, gradually pour in the chicken broth and cream. Whisk in the Dijon mustard, brown sugar, and apple cider vinegar, then season with salt and black pepper. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened.


Gradually stir in the Swiss cheese until fully melted and smooth, then remove the saucepan from the heat.


Sprinkle the cooked chicken and ham evenly over the pasta in the baking dish. Pour the sauce over the top and gently stir or spread to ensure everything is well coated.


In a small bowl, stir together the panko breadcrumbs, melted butter, and garlic powder. Sprinkle the mixture evenly over the casserole.


Bake uncovered until the topping is lightly browned and the casserole is heated through, about 20 minutes. Serve hot.

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