5-6 c cooked chicken, shredded
1/2 lb. deli honey ham, sliced thin and rough chopped
1/4 lb. baby Swiss cheese, sliced thin
Place chicken in a buttered 9×13 inch baking dish. Add ham over chicken. Lay cheese on top of the ham.
4 T butter
4 T flour
3 1/4 c milk
2 T fresh squeezed lemon juice
1 T dijon mustard
1 1/2 t salt
1/2 t smoked paprika
1/4 t pepper
For the sauce; melt butter in a saucepan over medium heat. Quickly stir in flour to form a smooth sauce. Do not brown. Slowly pour in milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until sauce thickens. Stir in lemon juice, mustard, salt, paprika and pepper. Bring sauce to a low boil and turn off heat. Pour sauce evenly over the cheese, make sure you get sauce around the edges of the pan.
6 T butter
1 1/2 c panko bread crumbs
1 1/2 t crushed dried parsley
salt and pepper to desired taste
For topping, melt the butter, stir in bread crumbs, parsley, salt and pepper. Sprinkle over top of the casserole.
Bake uncovered at 350 degrees for 45 minutes until hot and topping is light golden brown.
