Ingredients:
1 1/2 cups sliced fresh mushrooms
1/4 cup red onions, chopped
2 teaspoons extra virgin olive oil
1 (10 ounce) packages frozen artichoke hearts, thawed
8 ounces 98% fat-free ham slices ( Alpine Lace)
8 ounces fully cooked chicken breasts, sliced
2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup skim milk
1/2 cup shredded swiss cheese ( I used reduced-fat Alpine Lace)
1/4 teaspoon salt or 1/4 teaspoon salt substitute
1/4 teaspoon black pepper
1 slice bread, torn into soft crumbs ( I used a low-calorie type)
1 tablespoon margarine, melted
Directions:
Preheat oven to 425 degrees.
Heat olive oil in large skillet; add mushrooms and onions and cook, stirring, for 2 minutes, adding a few drops of water if food starts to stick.
Add artichokes, stirring often, and cooking for 4 minutes more, continuing to add water as necessary.
Pour vegetables into a 2-qt.
casserole; layer ham and chicken over vegetables.
Melt 2 tbsp.
margarine in small pan; stir in flour.
Cook flour until bubbly.
Add milk and stir with whisk constantly until thickened.
Add cheese, salt and pepper, stirring until cheese is melted.
Taste and correct seasoning if necessary.
Pour sauce over casserole.
Toss crumbs with 1 tbsp.
melted margarine; sprinkle over casserole.
Bake uncovered at 425 degrees for 15 minutes or until lightly browned on top.
Serve.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.