Ingredients:
½ cooked boneless, skinless chicken breast, cut into small dice
⅔ cup (about 5 ounces) ham, also cut into small dice
1 cup grated Swiss cheese
3 tablepoons all-purpose flour
¼ cup panko breadcrumbs
⅔ cup milk
⅓ cup chicken broth
2 tablespoons unsalted butter, plus enough to grease the baking dish
2 tablespoons Dijon mustard
Salt and ground, black pepper, to taste
Preparation:
Preheat the oven to 350° F. Butter a 24-ounce ramekin (about 6” in diameter).
Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over ¼ cup of the cheese. Repeat 1 more time, then finish with a layer of chicken.
Melt the 2 tablespoons butter in a small saucepan on the stove over medium heat. Mix 1 tablespoon well with the panko breadcrumbs in a small cup and set aside.
Add the flour to the remaining butter in the saucepan and cook for 2 to 3 minutes. Whisk in the milk, broth and Dijon until there are no more lumps; let it cook until it begins to thicken – you want it to be fairly thin, though. Remove from the heat and stir in ¼ cup cheese until melted. Season with salt and pepper.
Pour the sauce over the casserole. Sprinkle over the remaining cheese, then the panko mix. Bake on a foil- or parchment-lined baking sheet until the top is browned and the casserole is bubbling, about 45 minutes. Let cool 5 minutes before serving.
All this needs is a simple green salad on the side with a glass of crisp, white wine.
