Ingredients

2 cups cooked chicken (diced, rotisserie chicken works great)

1 cup cooked ham (diced)

8 oz Swiss cheese (shredded, about 2 cups)

4 tbsp unsalted butter

1/4 cup all-purpose flour

2 cups milk (whole or 2%)

1 cup chicken broth

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp salt (or to taste, ham and broth can be salty)

4 oz cream cheese (softened)

1/2 cup grated Parmesan cheese

1 cup Panko breadcrumbs

4 tbsp unsalted butter (melted)

1/4 cup grated Parmesan cheese

1/4 tsp dried parsley (optional, for color)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.

Step 2: In a large mixing bowl, combine the diced cooked chicken, diced ham, and half (about 1 cup) of the shredded Swiss cheese. Spread this mixture evenly into the prepared baking dish.

Step 3: In a large skillet or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.

Step 4: Gradually whisk in the milk and chicken broth until smooth. Bring the mixture to a gentle simmer, whisking frequently, and cook until the sauce thickens, about 3-5 minutes.

Step 5: Remove the skillet from heat. Whisk in the Dijon mustard, garlic powder, black pepper, and salt. Add the softened cream cheese and whisk until completely smooth and melted into the sauce. Stir in the 1/2 cup of grated Parmesan cheese.

Step 6: Pour the creamy sauce evenly over the chicken and ham mixture in the baking dish. Sprinkle the remaining 1 cup of shredded Swiss cheese over the top.

Step 7: In a small bowl, combine the Panko breadcrumbs, 4 tablespoons of melted unsalted butter, 1/4 cup of grated Parmesan cheese, and dried parsley if using. Stir until the breadcrumbs are evenly coated.

Step 8: Sprinkle the Panko topping evenly over the casserole.

Step 9: Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the Panko topping is golden brown and crispy.

Step 10: Remove from oven and let the casserole rest for 5-10 minutes before serving to allow the sauce to set for easier serving.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut.

Substitute turkey for chicken for a different twist on this classic.

Add a handful of sautéed mushrooms or spinach to the chicken and ham layer for extra veggies.

If you prefer a spicier flavor, add a pinch of cayenne pepper to the sauce.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw and cook the chicken before dicing and adding to the casserole to ensure even cooking and the best texture.

Can this casserole be made ahead of time?

Absolutely. You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake just before serving. You may need to add a few extra minutes to the baking time if baking straight from the fridge.