8 cups boneless chicken breast, cooked and chopped into 2” cubes (about 4 large breasts)

1, 8oz. ham steak, cut into ½” cubes

2 ½ cups shredded Swiss cheese (good quality like Jarlsberg or gruyere)

3 tsp. fresh thyme leaves, stemmed

½ tsp. black pepper, divided

2 cups panko breadcrumbs

6 Tbs. butter, divided

2 Tbs. flour

2 cups chicken stock

1 Tbs. whole grain mustard

2 tsp. Dijon mustard

1 Tbs. honey

1 cup light cream


Preheat oven to 350 degrees.


Spray a 9” x 13” casserole dish with non-stick cooking spray.  Layer 4 cups of the chicken breast in the bottom of the pan, followed by half of the ham, 1 cup of the cheese, 1 tsp. of the thyme leaves, ¼ tsp. black pepper, and 1 cup of the panko.


Repeat with the remaining 4 cups of chicken, the rest of the ham, cheese, and black pepper.


In a sauce pan melt 2 Tbs. of the butter.  Add flour and whisk for 1 minute until smooth and bubbly.  Slowly whisk in the chicken stock, both mustards, and honey followed by light cream.  Continue to whisk over medium heat until a velvety sauce forms.  Pour this sauce evenly over the casserole letting it seep into all of the cracks and crevices.


Melt the remaining 4 Tbs. butter in another large sauce pan.  Add the remaining 1 cup panko and remaining thyme leaves.  Stir to coat and cook for 1 minute until crumbs begin to lightly brown.  Spread the buttered crumbs evenly over the top of the casserole. 


Bake for 30 minutes until browned and bubbly.  Serve with a simple green salad with light vinaigrette.