Equipment Needed
- 9×13 inch baking dish
- Large skillet or saucepan
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Wooden spoon or spatula
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease my 9×13 baking dish. Then, I spread my chopped chicken and diced ham evenly across the bottom. In my medium bowl, I toss the Panko bread crumbs with the melted butter until they’re evenly coated and look like little golden specks. This buttery topping is what gives you that incredible crunch, so make sure every crumb gets some love.
Next, I start on the heart of the casserole: the sauce. In my large skillet over medium heat, I melt 2 tablespoons of butter and whisk in the flour. I cook this for a full minute, stirring constantly, until it’s fragrant and blonde—this cooks out the raw flour taste. Then, I slowly pour in the milk, chicken broth, and cream while whisking like my dinner depends on it (it does!). This prevents lumps. I let it simmer, whisking often, until it thickens enough to coat the back of a spoon.
Once the sauce is luxuriously thick, I pull it off the heat. This is the crucial moment: I whisk in the Dijon mustard, garlic powder, smoked paprika, and a good pinch of salt and pepper. Then, I stir in all of that gorgeous shredded Swiss cheese until it’s completely melted and the sauce is smooth and velvety. I taste it here—it should be deliciously seasoned. I pour this creamy, cheesy goodness directly over the chicken and ham in the baking dish, gently shaking the dish to let it seep into every nook.
Finally, I sprinkle that buttery Panko mixture evenly over the top. I place the dish in the oven and bake for 25-30 minutes. The wait is the hardest part! You’re looking for the sauce to be bubbly around the edges and the topping to be a deep, glorious golden brown. I learned the hard way not to under-bake it—those extra 5 minutes make the topping perfectly crisp. Once it’s out, I let it sit for 5-10 minutes. It’s tempting to dive right in, but this rest time lets the sauce set just enough for perfect serving.(See the next page below to continue…)