1 roasted chicken, shredded (rotisserie chicken about 4-5 cups
½ pounds sliced ham, rough chopped
¼ pounds gruyere or Swiss cheese, grated
FOR THE SAUCE:
4 Tablespoons Butter
4 Tablespoons Flour
3 Cups Milk
1 Tablespoon Dijon Mustard
Salt & pepper to taste
FOR THE TOPPING:
3 tablespoons butter, melted
1½ cups panko bread crumbs
1 tablespoon parsley, minced
¼ Cup Parmesan cheese, grated
1 pound pasta, cooked al dente, drained & cooled
Place the chicken, ham and cheese in a large bowl.
Make the sauce by melting the butter in a saucepan. Add the flour and cook for a minute, whisking constantly. Add the milk and simmer until thickened, a few minutes. Add the Dijon mustard and season with salt & pepper.
Toss the sauce with the chicken mixture. Add the cooked pasta and stir to combine. Place in a casserole or oven safe dish.
In a separate bowl, combine the melted butter with the breadcrumbs, parsley and parmesan cheese. Top the casserole with the breadcrumb topping.
Bake in a 350-degree oven for 25-30 minutes or until bubbling and golden brown.