-
1
(2/19/2015Please note: due to comments about the salt content of this recipe, the amount of salt has been reduced.)
-
2
Preheat oven to 350 F. Butter a 9x13-inch baking dish.
-
3
Set aside.
-
4
Put cooked shredded or diced chicken on the bottom of the baking dish.
-
5
Rough chop the ham and scatter it over the top of the chicken.
-
6
Lay the Swiss cheese on top of the ham.
-
7
For the sauce:
-
8
Melt the butter in a large sauce pot over medium heat.
-
9
When butter is melted, quickly stir in the flour to form a smooth roux.
-
10
Do not brown!
-
11
Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce.
-
12
Cook over medium heat, stirring constantly until the sauce thickens.
-
13
Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper.
-
14
Bring sauce just back to a low boil and turn off heat.
-
15
Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
-
16
For the topping:
-
17
Melt the butter in the microwave in a medium sized microwaveable bowl.
-
18
Heat it for 30 seconds at a time and stop once its melted.
-
19
Take the bowl out of the microwave and stir in the panko bread crumbs, crushed dried parsley.
-
20
Sprinkle over the top of the casserole.
-
21
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown.
-
22
Remove from oven and allow to cool for 5-10 minutes prior to serving.
