Chicken Cordon Bleu Casserole

1 whole cooked chicken, deboned, skinned, shredded

½ lb. very thinly sliced deli style honey ham, rough chopped

¼ lb. thin sliced Swiss cheese                           

Sauce:

4 Tbsp. butter                                                   4 Tbsp. flour

3 ¼ c. milk                                                       2 Tbsp. lemon juice

1 Tbsp. Dijon mustard                                      1 ½ tsp. salt

½ tsp. smoked paprika                                     ½ tsp. white pepper

Topping:

6 Tbsp. butter                                                   1 ½ c. panko bread crumbs

¾ tsp. seasoning salt                                         1 ½ tsp. crushed dried parsley

Butter a casserole dish.  Place the shredded chicken over the bottom of the casserole dish.  Put the chopped ham over the chicken.  Place the cheese on top of the ham.  To prepare the white sauce, melt the butter in a saucepan over medium heat.  Whisk in flour and cook until bubbly and smooth.  Slowly add the milk.  Cook until thickened.  Add the lemon juice, mustard, salt, paprika, and white pepper.  Bring up to a boil and remove from heat.  Pour the sauce over the casserole.  To make the topping, melt the butter.  Stir in bread crumbs, seasoning salt, and parsley.  Mix until ingredients are combined.  Sprinkle the topping over the sauce.  Bake at 350° until bubbly and the topping is lightly browned.  Allow to cool for 5-10 minutes before serving.