Chicken & Broccoli Cordon Blue Stuffed Shells

Step 1: Shells ... Cook the shells according to package directions in plenty of salted water. Then, drain, and transfer to a cooling rack or plate.

Step 2: Bechemel Sauce ... In a pot over medium heat, melt the butter; then, whisk in the flour, constantly stirring. Cook a good minute to rid of that 'raw' flour taste. Then, add the wine, sherry, chicken broth; and, whisk again until everything is mixed through and smooth. Next, add the milk, worcestershire sauce, mustard, and pinch of nutmeg; and, continue to cook on medium heat; just until the sauce begins to thicken. DO NOT let it come to a boil. Reduce to low heat; then, add the cheese (a little at a time) continually whisking to combine.

Step 3: The sauce is done. Now, I don't like the sauce too thick; so, you can always add a bit more broth, if it seems a bit too thick to you. It really is a personal preference. Season with salt and pepper, only if necessary; and, to your tastes.

Step 4: Filling ... *See Note - First, rather than sauteing the onions and broccoli, simply add them to a small bowl; and, cover with plastic wrap. Microwave 1-2 minutes on medium heat; just to give them a head start. It saves having to dirty up another pan. Make sure to drain any water that may be in the bowl, cool; then, add to the bowl with the rest of the filling.

Step 5: Another Tip: Make sure the chicken, ham, and cheese, etc. are all room temp. You don't want to be adding COLD ingredients at this point. Then, in a large bowl; add the chicken, ham, microwaved onions and broccoli, cheese, and bechemel sauce, all purpose seasoning; and, mix until it is well combined. Taste and season with salt and pepper if necessary. Remember, the ham and cheese are salty; so, go easy on the salt. Then, fold in the broccoli, trying not to break it up too much. *Note - Now, if the filling seems to dry, you can add a bit more bechemel; but, I don't find it necessary.

Step 6: Topping ... Add both cheeses, panko bread crumbs, and olive oil to a small bowl; and, mix to combine.

Step 7: Shells ... Add plenty of the filling to each shell, then transfer the shells to the baking dish. I did line a 13x9" pan with parchment paper, and lightly sprayed with a non stick spray; and, also added a little bechemel to the bottom of the dish - just enough to lightly cover the bottom. Once all your shells are in the dish; pour the remaining bechemel sauce over each shell. Then, add the cheesy panko bread topping on top.

Step 8: Bake ... On the middle shelf in a 350 degree oven, covered for 20 minutes; then, uncovered for 15-20 minutes, until golden brown. Remove, and cover with foil to rest a few minutes before serving.

Step 9: Serve and ENJOY! ... This to me is a pretty rich dish; so, I like something light; maybe a tomato salad; or just a fruit salad on the side. These also freeze really well; so, a great dish to make ahead too. They can be frozen before baking; or, after baking as leftovers.