1. Preheat the oven to 375 degrees F. Heat olive oil in skillet over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant. Add flour and stir to combine, forming a roux. Cook roux for 1-2 minutes, until bubbly.
2. Whisking constantly, stir in chicken broth, milk, dry mustard and black pepper, as desired. Bring to a low boil. Remove from heat.
3. Layer bottom of a casserole dish with prepared pasta. Top with chopped ham and shredded chicken. Pour sauce over the top, ensuring the sauce is evenly dispersed. Top with shredded cheese and breadcrumbs. Bake in oven for 15-20 minutes, until top is toasty and sauce is bubbly. Serve immediately.
Fat: 12 g
Carbohydrates: 31 g
Sodium: 710 mg
Fiber: 5 g
Protein: 29 g
Cholesterol: 60 mg