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1
Preheat oven to 350 degrees F.
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2
Spray a medium skillet with olive oil cooking spray and saute onion and garlic over medium-high heat.
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3
Add thyme and saute until onions begin to caramelize.
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4
Meanwhile, dice ham into small pieces.
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5
Set aside.
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6
Season the chicken with salt and pepper then cook it in a separate skillet over medium high heat.
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7
Once it is cooked through and juices run clear, remove chicken from heat and dice it into pieces a bit larger than the ham pieces.
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8
Once the onions are caramelized, add the chicken broth, Laughing Cow wedges and mustard to them.
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9
Turn heat to low and stir often, letting all ingredients meld together.
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10
Liquid should reduce by half.
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11
Once sauce has reduced, add chicken, ham, salt and pepper to the sauce.
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12
Mix well.
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13
Pour mixture into an 8 x 8 baking dish.
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14
Top with 1/4 cup bread crumbs, then the 4 slices of cheese, followed by the remaining bread crumbs.
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15
Bake covered for 20 minutes and uncovered for the final 5 minutes.
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16
Casserole should be hot and bubbly.
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17
This casserole can be made up to 24 hours ahead and is great when served alongside scalloped potatoes!
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18
Nutritional information per serving: 356 calories, 30g carbs, 39g protein, 10g fat.
