1. Preheat your oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with cooking spray.
2. In a large bowl, mix together the chopped chicken, diced ham, and half of the Swiss cheese. Spread the mixture evenly in the prepared baking dish.
3. In a separate bowl, whisk together the cream of chicken soup, milk, Dijon mustard, garlic powder, thyme, salt, and pepper until smooth.
4. Pour the soup mixture over the chicken and ham layers, making sure to cover completely.
5. Sprinkle the remaining Swiss cheese over the soup mixture, creating a cheesy layer.
6. In a small bowl, combine the melted butter, Panko bread crumbs, and paprika. Sprinkle this mixture over the casserole top.
7. Bake uncovered for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
8. Allow the casserole to rest for a few minutes before serving to let it set.
Variations & Tips:
– For a lighter version, try using low-fat milk and reduced-fat cream of chicken soup.
– To impart some green, mix in some cooked broccoli or peas with the chicken and ham.
– If you prefer a crunchier topping, broil the casserole for an additional 1-2 minutes after baking, watching carefully to prevent burning.
– Leftover rotisserie chicken makes an excellent time-saver and adds depth of flavor.
– If Swiss cheese isn’t to your liking, you can substitute Gruyère for a nuttier profile or a mild cheddar for a more familiar take on the dish.
– As always, ensure you’re tasting and seasoning as you go to cater to your personal preference.