Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) onion powder
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) salt
  • 8 oz (225g) cooked ham, diced
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) ground nutmeg
  • 2 tbsp (30ml) Dijon mustard
  • 8 oz (225g) Swiss cheese, shredded
  • 1 cup (100g) panko breadcrumbs
  • 4 tbsp (57g) unsalted butter, melted
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Toss chicken cubes with olive oil, garlic powder, onion powder, salt, and pepper. Sauté in a large skillet over medium-high heat until cooked through and lightly browned (internal temperature reaches 165°F/74°C). Set aside.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and cook, stirring constantly, until thickened (about 5-7 minutes). Stir in salt, pepper, nutmeg, and Dijon mustard. Remove from heat.
  3. Layer 1: Spread half of the cooked chicken evenly in the bottom of the baking dish.
  4. Layer 2: Top with the diced ham.
  5. Layer 3: Pour half of the Dijon sauce evenly over the ham.
  6. Layer 4: Sprinkle with half of the shredded Swiss cheese.
  7. Layer 5: Repeat layers 1-4 in the same order, using the remaining ingredients.
  8. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the top of the casserole.
  9. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the casserole is bubbly and the topping is golden brown. Let stand for 10 minutes before serving.