Chicken Cordon Bleu Casserole
INGREDIENTS
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1 whole cooked chicken (about 6 cups), diced or shredded
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1/2 pound very thinly sliced deli-style honey ham (I used Oscar Meyer Deli-style Honey Ham)
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1/4 pound (approximately) thin-sliced Baby Swiss cheese, regular Swiss cheese is also acceptable (Baby Swiss recommended for taste and creaminess when melted)
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For the sauce:
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4 tablespoons butter
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4 tablespoons flour
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3-3 1/4 cups whole milk (yes, you need the fat to help the sauce perform well)
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2 tablespoons fresh squeezed lemon juice (or the finely grated zest from one lemon if you are concerned about the lemon juice causing the sauce to break. I've never had a problem with the sauce breaking, but I acknowledge that this can happen.)
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1 tablespoon Dijon mustard
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3/4 teaspoon salt
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1/2 teaspoon smoked paprika
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1/4 teaspoon white pepper
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For the topping:
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1 1/2 cups panko bread crumbs
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4 tablespoons butter, melted
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1/2 teaspoon seasoning salt (I used Johnny's)
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1 1/2 teaspoons crushed dried parsley
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