Chicken Cordon Bleu Casserole

This is another recipe we have tried lately. The original called for real butter, and milk. We have tried to modify the ingredients to make it more weight loss friendly.

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During the week both my wife and I have to work late, so we have what we commonly refer to as "Scoop & Nuke". In other words, we scoop up a plate and throw it in the microwave. I think this is a keeper!
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Chicken Cordon Bleu Casserole

2 cups cubed fully cooked ham
4 cups cubed cooked chicken
1 cup (4 ounces) shredded Swiss cheese

1 large onion, chopped
1/3 cup I Can't Believe It's Not Butter
1/3 cup all-purpose flour
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1-3/4 cups Fat Free Milk

TOPPING:
1/2 cups soft bread crumbs
1/2 cup shredded Swiss cheese
1/4 cup I Can't Believe It's Not Butter, melted

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In a large nonstick skillet, saute ham for 4-5 minutes or until browned; drain and pat dry. Meanwhile, in a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. In a large saucepan, saute the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6 servings.