Ingredients:

  • 4 cups cooked chicken, shredded or cubed (approx. 600g)
  • 2 cups cooked deli ham, diced (approx. 300g)
  • 8 oz Swiss cheese, shredded (225g)
  • 4 tbsp unsalted butter (56g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (480ml)
  • 2 tbsp Dijon mustard (30g)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice
  • 1 cup Panko breadcrumbs (60g)
  • 2 tbsp unsalted butter, melted (28g)
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Distribute the shredded chicken and diced ham evenly into the bottom of the prepared baking dish.
  3. In a medium saucepan over medium heat, melt 4 tbsp butter. Whisk in the flour and cook for 1 minute to create a roux.
  4. Slowly pour in the milk while whisking constantly. Continue to cook and whisk until the sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in the Dijon mustard, garlic powder, salt, pepper, and lemon juice until smooth.
  6. Pour the Dijon cream sauce over the chicken and ham mixture. Top with an even layer of shredded Swiss cheese.
  7. In a small bowl, combine Panko breadcrumbs with 2 tbsp melted butter and parsley. Sprinkle the mixture over the cheese layer.
  8. Bake for 25–30 minutes until the sauce is bubbling and the Panko topping is golden brown.
  9. Let the casserole rest for 5 minutes before serving to allow the sauce to set.