Chicken Cordon Bleu Casserole

subheading: For the casserole:

1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5 to 6 cups)

½ pound very thinly sliced deli-style honey ham, rough chopped

¼ pound thin sliced baby Swiss cheese

subheading: For the sauce:

4 tablespoons butter

4 tablespoons flour

3 ¼ cups milk

2 tablespoons fresh squeezed lemon juice

1 tablespoon dijon mustard

½ teaspoon smoked paprika

¼ teaspoon pepper

salt, to taste

subheading: For the topping:

6 tablespoons unsalted butter

1 ½ cups panko bread crumbs

1 ½ teaspoons crushed dried parsley

salt and pepper to taste

Directions at tastyapron.com

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