Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15 ml) olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (473 ml) chicken broth
  • 1 cup (237 ml) heavy cream
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/2 tsp Dijon mustard
  • 1/4 tsp ground nutmeg
  • Salt and black pepper to taste
  • 8 oz (226g) cooked ham, diced
  • 8 oz (226g) Swiss cheese, shredded (about 2 cups)
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tbsp (28g) melted butter

Instructions:

  1. Season chicken pieces with olive oil, garlic powder, onion powder, salt, and pepper. Sauté in a large skillet until cooked through (internal temp of 165°F/74°C). Set aside.
  2. Melt butter in the same skillet. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth, heavy cream, and white wine (if using), ensuring no lumps form. Stir in Dijon mustard, nutmeg, salt, and pepper. Simmer until thickened.
  3. In the baking dish, spread half of the creamy sauce. Layer half of the chicken, ham, and Swiss cheese. Repeat layers.
  4. Combine panko breadcrumbs and melted butter. Sprinkle over the casserole. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
  5. Let the casserole cool for 10 minutes before serving.