Description
A comforting baked casserole combining shredded chicken, Black Forest ham, Swiss cheese, and a creamy sauce topped with crispy Panko breadcrumbs.
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, for garnish)
Instructions
- Preheat your oven to 350°F. Lightly spray a 9×13-inch casserole dish with nonstick cooking spray.
- Evenly spread the shredded chicken in the bottom of the baking dish.
- Layer the strips of Black Forest ham on top of the chicken.
- Arrange the Swiss cheese slices over the ham, overlapping them as necessary.
- In a saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Whisk in the Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg, and cayenne pepper.
- Gradually sprinkle in the flour, whisking continuously until a paste forms.
- Slowly add the milk, a quarter cup at a time, whisking until smooth. Allow it to simmer and thicken for about 4 minutes.
- Pour the creamy sauce over the Swiss cheese layer in the casserole.
- In a small bowl, mix together the Panko breadcrumbs and softened butter until crumbly, then spread it evenly over the casserole.
- Bake uncovered for 30 to 40 minutes, until the sauce is bubbling and the Panko topping turns golden brown.
- Let it rest for 5 minutes; sprinkle with chopped parsley if desired and serve.
Notes
For a unique twist, substitute Black Forest ham with your favorite deli meat or try different cheeses. Store leftovers in an airtight container for up to 3 days.