Description
A comforting dish that combines tender chicken, savory ham, and creamy Swiss cheese, baked under a crispy breadcrumb topping.
Ingredients
- 5 cups shredded chicken
- 9 ounces sliced deli-style black forest ham, cut into strips
- 8 ounces sliced Swiss cheese
- 6 Tablespoons unsalted butter
- 1 Tablespoon Dijon mustard
- 1 Tablespoon freshly squeezed lemon juice (optional)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon cayenne pepper (optional)
- 6 Tablespoons all-purpose flour
- 3 cups whole milk
- 1 ½ cups Panko breadcrumbs
- 4 Tablespoons unsalted butter, softened
- Chopped parsley (optional)
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Evenly spread the shredded chicken into the baking dish.
- Layer the sliced black forest ham over the chicken.
- Place the sliced Swiss cheese evenly over the ham, overlapping to fit.
- In a saucepan, melt the unsalted butter over medium heat. Whisk in the Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg (if using), and cayenne pepper (if using).
- Sprinkle in the all-purpose flour, whisking until it forms a paste.
- Slowly add the whole milk, a quarter of a cup at a time, whisking until smooth.
- Allow the mixture to simmer for 4 minutes, whisking occasionally, until thickened.
- Pour the sauce over the cheese layer and spread it evenly.
- In a bowl, combine the Panko breadcrumbs and softened butter and spread over the casserole.
- Bake uncovered for 30-40 minutes until bubbling and golden brown.
- Remove from the oven and let sit for 5 minutes before serving. Sprinkle with chopped parsley if desired.
Notes
To store leftovers, let the casserole cool completely. Cover and refrigerate for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American