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