Chicken Cordon Blue Casserole

Ingredients

• 2 lb chicken, cooked and diced or shredded (*see note below)
• 1/2 lb thinly sliced deli ham (*see note below)
• 8 slices swiss cheese
• 4 slices uncured bacon

For the sauce...
• 4 Tbsp unsalted butter
• 4 Tbsp unbleached, unenriched all purpose flour (I use King Arthur)
• 3 1/4 cup milk
• 2 Tbsp fresh squeezed lemon juice (about 1 small lemon)
• 1 Tbsp coarse Dijon mustard
• 1 tsp garlic salt
• 1/2 tsp Smoked Paprika
• 1/4 tsp white pepper

For the topping...
• 6 Tbsp unsalted butter
• 1 1/2 cup Panko bread crumbs (*see note below)
• 3/4 tsp garlic salt
• 2 tsp chopped fresh parsley

Directions

1. Preheat oven to 350 F. Spray a 13x9 baking dish with cooking oil (I use olive oil).
2. In skillet, cook 4 slices of bacon (uncured) until crispy. Use a paper towel to remove excess grease, then chop bacon into small pieces.
3. Put cooked shredded or diced chicken on the bottom of the baking dish.
4. Rough chop the ham and scatter the pieces over the chicken.
5. Lay the swiss cheese slices over the ham layer (should be about 8 slices).
6. Sprinkle the bacon pieces evenly over the cheese layer.
7. For the sauce... Melt the 4 Tbsp butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth paste (roux). Don't let it brown. Once it's smooth and begins to bubble, slowly add cold milk, while whisking constantly until it forms a smooth sauce. Allow to thicken, still stirring. Add lemon juice, Dijon mustard, garlic salt, smoked paprika and white pepper. Bring sauce to a low boil, then remove from heat. Pour sauce over the casserole evenly.
8. For the topping... Melt 6 Tbsp butter (microwave or stovetop). Stir in the panko crumbs, 3/4 tsp garlic salt, and fresh parsley. Sprinkle over the top of the casserole.
9. Bake uncovered for 45 minutes, until hot and bubbly throughout and topping has turned a light golden brown.
10. Remove from oven, allow to cool for 10 minutes.
11. Serve.