I have since made this to take to work for a potluck luncheon that we were having for superior performance. We were all in a good mood when we gathered in the lunch room, and we everyone had a sample of this dish, they were in an even better mood. I had to share the recipe with a few of the people and I even got to talk to some of the new employees I hadn’t had a chance to meet yet. It made for a really good Friday afternoon at work! Check out what they are saying about this recipe over at Spend with Pennies:
“This is a really good dish and I LOVE that it doesn’t have “cream of” soup in it. This is one that will be staying on my menu list!!”
It’s a little extra work to make your own sauce, but the results are incredible!
Ingredients
2 tablespoons Land O’ Lakes butter
3 tablespoons Gold Medal flour
¾ cup milk
1 cup low sodium Swanson chicken broth
2 teaspoons cooking sherry
1 tablespoon dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon dried thyme leaves
½ teaspoon pepper
1 cup swiss cheese
1 cup monterey jack cheese, divided
2 cups cooked chicken (use rotisserie or chicken breasts)
4 oz ham, diced
12 oz uncooked pasta
2 tablespoons melted butter
½ cup Panko breadcrumbs
Instructions
Preheat oven to 350 degrees.
Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes stirring. Remove from heat and pour in chicken broth and milk.
Return to heat and stir while whisking until thick and bubbly. Add in sherry, dijon, Worcestershire, thyme and pepper. Stir in swiss cheese.
Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, ½ cup of monterey jack cheese and sauce. Pour into a large casserole dish.
Combine melted butter, Panko bread crumbs and remaining ½ cup of cheese. Sprinkle over top of casserole.
Bake uncovered for 25-30 minutes or until hot and top is lightly browned. Serve immediately.
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Quick Tip: Use whatever pasta you have on hand.
Thanks again to Spend with Pennies for this simple and tasty recipe.