Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C).
- In a large saucepan over medium heat, melt 1/4 cup of butter. Whisk in the flour and cook for one minute, stirring constantly, to form a roux.
- Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Cook for 5-7 minutes, stirring, until the sauce thickens.
- Remove from heat. Stir in the Dijon mustard, garlic powder, nutmeg, salt, pepper, and 1 cup of the shredded Swiss cheese until the cheese is fully melted.
- In a large bowl, combine the shredded chicken, diced ham, and the prepared cream sauce. Mix until everything is evenly coated.
- Pour the mixture into a 9x13 inch baking dish and spread evenly. Sprinkle the remaining 1 cup of Swiss cheese over the top.
- In a small bowl, toss the Panko breadcrumbs with the 3 tablespoons of melted butter. Sprinkle the buttered breadcrumbs evenly over the cheese layer.
- Bake for 20-25 minutes, until the sauce is bubbly and the topping is golden-brown and crispy.
- Let the casserole rest for 5-10 minutes. Garnish with fresh parsley before serving.
Notes
Shred Your Own Cheese: For the best, smoothest melt, buy a block of Swiss cheese and shred it yourself.
Use Panko, Not Regular Breadcrumbs: Panko provides a superior crispy, crunchy texture for the topping.
Rest is Best: Letting the casserole rest for at least 5 minutes before serving allows the sauce to set properly.
Use Panko, Not Regular Breadcrumbs: Panko provides a superior crispy, crunchy texture for the topping.
Rest is Best: Letting the casserole rest for at least 5 minutes before serving allows the sauce to set properly.
