Casserole ▢4 cups chicken cooked and shredded ▢1/2 lb honey ham thin sliced, chopped ▢1/4 lbs baby swiss cheese thin sliced Sauce ▢8 tbsp butter ▢4 tbsp all-purpose flour ▢3 cups milk ▢2 tbsp lemon juice fresh squeezed ▢1 tbsp dijon mustard ▢3/4 tsp salt ▢1/2 tsp paprika ▢1/4 tsp white pepper Topping ▢1 1/2 cup panko breadcrumbs ▢4 tbsp butter melted ▢1/2 tsp seasoning salt ▢1 1/2 tsp parsley crushed and dried

Instructions STEP - 1

Spread chicken shreds across the bottom of a buttered 9-by-13-inch casserole dish. Ham, chopped, should be distributed on top of the poultry. Swiss cheese should be placed atop the ham.  

STEP - 2

Melt butter in a large saucepan over medium heat. After the fat has dissolved, stir in the flour rapidly to create a smooth roux. After the mixture has become homogeneous and carbonated, gradually incorporate the milk while whisking.   

STEP - 3

Assemble the marinade by stirring. White pepper, lemon juice, Dijon mustard, salt, and smoked paprika are added to the marinade. Bring to a simmer, then remove from heat. Circulate the liquid throughout the casserole and around the pan's perimeter.  

STEP - 4

Butter is melted using a microwave. After removing from the microwave, combine the dried parsley and Panko bread crumbs. The topping is sprinkled on top of the casserole.  

STEP - 5

Bake for 45 minutes at 350 degrees, or until bubbly and heated. Cool for five to ten minutes prior to serving. GREATLY ENJOY!

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