Chicken Cordon Bleu Casserole

subheading: FOR THE CASSEROLE:

1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5 to 6 Cups Of Chicken

½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped

¼ pounds Thin Sliced Baby Swiss Cheese

subheading: FOR THE SAUCE:

4 Tablespoons Butter

4 Tablespoons Flour

3 cups Whole Milk (or A Bit More If Needed; Whole Milk Is Required)

2 Tablespoons Fresh Squeezed Lemon Juice

1 Tablespoon Dijon Mustard

¾ teaspoons Salt

½ teaspoons Smoked Paprika

¼ teaspoons White Pepper

subheading: FOR THE TOPPING:

1-½ cup Panko Breadcrumbs

4 Tablespoons Butter, Melted

½ teaspoons Seasoning Salt

1-½ teaspoon Crushed Dried Parsley

Directions at tastykitchen.com

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