Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 8 oz thick-cut deli ham, diced
  • 12 oz penne or rotini pasta, dry weight
  • 2 cups fresh broccoli florets, chopped small
  • 2 cups shredded Swiss cheese
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2.5 cups whole milk
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tsp dried parsley
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non-stick spray or butter.
  2. In a large pot of salted water, cook the pasta according to package directions. During the last 3 minutes of boiling, add the broccoli florets to the same pot. Drain well.
  3. In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute until bubbly. Gradually whisk in the milk until the sauce thickens and coats the back of a spoon.
  4. Remove the sauce from heat. Whisk in the Dijon mustard, garlic powder, Parmesan cheese, salt, and pepper until smooth.
  5. In the prepared baking dish, combine the cooked chicken, diced ham, and the drained pasta/broccoli mixture. Pour the creamy Dijon sauce over the top and toss gently to ensure even coating.
  6. Spread the shredded Swiss cheese in an even layer over the top of the mixture.
  7. In a small bowl, mix the Panko breadcrumbs, 2 tablespoons of melted butter, and dried parsley. Sprinkle this mixture over the cheese layer.
  8. Bake for 30 minutes, or until the sauce is bubbling and the breadcrumb topping is golden brown.