Ingredients
1¾lbchicken breast,boneless, skinless, halved, cooked, diced
8ozham,finely chopped
3ozSwiss cheese,grated
1ozParmesan cheese,grated
¾cuppanko bread crumbs
½tspdried parsley
⅛tspfreshly ground black pepper
2tbspextra virgin olive oil
1¾cupmilk
1½tbsplemon juice,preferably freshly squeezed
1tspyellow mustard,prepared, or Dijon mustard
¾tsponion powder
½tspdried parsley
½tspdried thyme
½tspsalt,and then more to taste
¼tspfreshly ground black pepper
¼tspgarlic powder
3tbspbutter
3tbspall-purpose flour
½cupsour cream
Preparation
Preheat the oven to 375 degrees F. Place the diced chicken in an even layer in a buttered 11×7-inch baking dish, set aside.
In a mixing bowl, whisk together the milk, lemon juice, prepared yellow mustard, onion powder, dried parsley, dried thyme, salt, pepper, and garlic powder.
Melt the butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute.
While whisking, pour in the milk mixture, then cook stirring constantly until the mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream.
Pour the mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over the sauce, then sprinkle grated Swiss and Parmesan cheese evenly over the ham layer.
In a small mixing bowl, whisk together the Panko bread crumbs, dried parsley, pepper then pour in olive oil, and toss bread crumb mixture to evenly coat.
Sprinkle bread crumb mixture evenly over the cheese layer.
Bake the casserole in the oven for 30 minutes until golden brown on top.
Serve warm, and enjoy!
