Chicken Cordon Bleu Stuffed Shells

This recipe is DIVINE.

I love anything with the flavors of chicken cordon bleu.  So when I saw this in the October 2014 issue of Woman's Day, I had to try it.

I made a few minor changes.  I used Swiss instead of Gruyere and 1/4 tsp of dried thyme instead of fresh tarragon.  I was lazy at the store and there was a long line at the deli, so I bought cubed cooked ham instead.  I think I would do that again.  It's perfect for this recipe.

Also, I fear the broiler, so I just uncovered it and kept baking it for about 5 minutes.

This recipe was in paragraph form, so I just typed it up that way too.

Chicken Cordon Bleu Stuffed Shells

Heat oven to 400.  Cook 16 jumbo shells (from a 12 oz box) according to package directions.  Drain and rinse under cold water to cool.  Prepare the Bechamel and spread all but 1/2 cup of the sauce on the bottom of a large broiler proof baking dish.

In a large bowl, whisk together the 1/2 cup Bechamel with 2 Tbsp Dijon mustard and 1 tsp Worcestershire sauce.  Toss with 3 cups shredded rotisserie chicken.  Fold in 3/4 grated Gruyere cheese, 2 oz thinly sliced deli ham (cut into 1/2 inch pieces), 1/2 a small red onion (finely chopped), 1 Tbsp fresh tarragon (chopped), and 1/2 tsp pepper.

Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce.  In a bowl combine 1/2 cup Panko bread crumbs and 1 1/2 Tbsp olive oil.  Sprinkle over the shells.  Cover with foil and bake until the shells are heated through, 12-15 minutes.  Heat broiler.  Uncover and broil until the cheese begins to brown, 2-3 minutes.