2cupsdiced cooked chicken (I used rotisserie for this recipe)
12ozdiced cooked ham
14thin slicesswiss cheese
8ozegg noodles, cooked per directions on package for al dente
White Sauce
4TBSbutter
4TBSall purpose flour
3 1/4cupsmilk
1TBSdijon mustard
1/4tspsalt
1/4tspblack pepper
1/4tspgarlic salt
1/4tsppaprika
Topping
1 1/2cupspanko bead crumbs (seasoned)
6TBSbutter, melted
2tspdried parsley
Instructions
Bring large pot of water to a boil. Add 1/2 TBS salt & uncooked egg noodles. Cook for 2 minutes less than the time given. Drain noodles and place back into pot.
Add diced chicken and diced ham to the pot with the noodles.
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
In a medium sauce pan melt butter over medium heat. Whisk in flour for 1 minute. Stir in milk slowly until it starts to thicken. Turn off heat after 2-3 minutes. Season with salt, pepper, garlic and paprika.Pour mixture over the chicken, ham, and noodles. Stir to combine. Pour this mixture into prepared baking dish and smooth evenly.Place cheese in a single layer over the mixture
In a small bowl combine panko crumbs, butter, and parsley. Sprinkle over casserole.
Bake in preheated oven uncovered for 45-50 minutes until heated through, topping is golden and cheese has melted. Let sit for 5 minutes before serving.
