Ingredients
For the Casserole:
- 2 lbs boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 8 oz cooked ham, diced
- 8 oz Swiss cheese, shredded
- 1 (16 oz) bag frozen mixed vegetables, thawed (optional)
For the Cream Sauce:
- 4 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp dried thyme
- Salt and pepper
For the Topping:
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 3 tbsp melted butter
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F. Season chicken. Heat oil in a skillet and cook chicken until no longer pink. Remove.
- In same skillet, melt 4 tbsp butter. Cook onion until soft. Add garlic, cook 1 min. Stir in flour and cook 2 mins.
- Whisk in broth and cream until smooth. Simmer until thickened. Off heat, stir in Dijon, thyme, salt, and pepper.
- In a 9×13 dish, combine chicken, ham, and (optional) veggies. Pour sauce over and mix. Top with Swiss cheese.
- Mix panko, Parmesan, 3 tbsp melted butter, and parsley. Sprinkle over casserole.
- Bake 30-35 mins until bubbly and golden. Rest 10 mins before serving.
Notes
- For a time-saver, use a rotisserie chicken (about 4 cups shredded) and skip step 1.
- To make ahead, assemble the casserole (without baking) and refrigerate for up to 1 day. Add topping just before baking.
- For a lighter sauce, use whole milk instead of heavy cream.
- The casserole freezes well before baking. Thaw overnight in fridge before baking as directed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole, Main Course
- Method: Baking, Sautéing
- Cuisine: American, French-Inspired
- Diet: Gluten-Free