Serving Size:   8


     2   cups    boneless skinless chicken breasts -- cooked & cubed  (about 1 whole breast)
   2    cups   ham - extra lean slices -- sliced into squares
   1  cup  Swiss cheese, lowfat -- shredded
   1   cup   chopped onion
   2   cups  fat-free liquid non-dairy creamer
   1   can  cream of chicken soup 98% fat free -- undiluted
  3   tablespoons   cornstarch
   3   tablespoons  water
   1  teaspoon   dill weed  
    1/8  teaspoon   dry mustard
     1/8  teaspoon   ground nutmeg
     1/4  teaspoon   salt
  16  ounces  pasta - dry  

Cook the pasta as directed on the package  LESS  5 minutes (will be firm).  Drain and rinse. In a large bowl, combine the chicken, ham, and cheese; set aside.  In a saucepan coated with a nonstick spray, saute the onion until tender. Mix the non-dairy creamer and the soup together; add to the onions and bring to a boil.  Mix the cornstarch and water to make a paste; add to the sauce and thicken.  Add the dill, mustard, and nutmeg; mix well.  Add the turkey, ham and cheese;  mix until well blended.  Return the pasta back to it's pot, and pour the turkey mixture on top.  Mix till thoroughly coated.  Spoon into a large baking dish spray coated with a nonstick spray, and bake at 350° for about 30-40 minutes or until heated through.    

Notes:  A twist on the famous Chicken Cordon Bleu dish, it's done as a casserole!

  Per Serving:  Calories: 439.7;  Fat: 5.5g;  Protein: 36.2g;  Carbs: 49.7g;  Cholest: 61mg;  Sodium: 739mg

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