Chicken Cordon Bleu Casserole

Casseroles are known to be comforting, and this one is no different. But with inspiration from the French, this casserole is perfect for a special occasion, too.

Makes 8 servings Total time: 11/ hours

COOK:

8

MELT:

3 2 1

1/2

3 2

1/2

1

1/8

TOSS:

2

1 11/ 2 1

1

COMBINE:

1/3 1/4 2

2

oz. farfalle pasta

Tbsp. unsalted butter Tbsp. minced shallots Tbsp. minced garlic cup dry white wine

Tbsp. all-purpose flour cups whole milk cup mayonnaise

Tbsp. Dijon mustard tsp. freshly grated nutmeg Salt and black pepper to taste

cups shredded cooked chicken cup diced cooked ham cups shredded Gruyère cup frozen green peas jar diced pimentos (4 oz.), drained cup fresh bread crumbs cup grated Parmesan Tbsp. unsalted butter, melted

Tbsp. chopped parsley

Preheat oven to 375°. Coat a 2-qt. baking dish with nonstick spray.

Cook pasta in a pot of boiling salted water according to package directions; drain.

Melt 3 Tbsp. butter in a saucepan over high heat until foamy. Add shallots and garlic; sauté until shallots begin to soften, about 2 minutes. Add wine; cook until reduced by half, about 3 minutes. Reduce heat to medium-high; whisk in flour and cook 1 minute. Slowly whisk in milk; stir and cook until thickened, 8–10 minutes.

Off heat, whisk in mayonnaise, Dijon, and nutmeg; season with salt and pepper.

Toss chicken, ham, Gruyère, peas, and pimentos with pasta and sauce; transfer to prepared dish.

Combine bread crumbs, Parmesan, 2 Tbsp. melted butter, and parsley; season with salt and pepper. Top casserole with bread crumb mixture and bake until golden brown, 25–30 minutes.

Per serving: 534 cal; 31g total fat (12g sat);

102mg chol; 429mg sodium; 32g carb (2g fiber;

6 total sugars); 30g protein