Instructions

If you don’t already have 2 pounds of cooked chicken ready to go then pop some chicken into the instant pot, or grill or cook the meat in small pieces until cooked thoroughly. The sauce in this recipe will really absorb into shredded (or grilled and chopped chicken) better than bite size pieces that are cooked in a skillet. This recipe calls for 2 lbs of cooked chicken, not raw. Meat will reduce about 25% when cooked - so if you 2 lbs 12 oz of raw chicken it will cook down to about 2 lbs.  

Preheat the oven to 350 degrees. Lightly spray grease a 8x8 or 9x9 glass pan.

For the sauce: in a medium size saucepan over medium-low to medium heat, melt 2 tablespoons butter. Once melted add the flour; stir with wire whisk until smooth; cook 1-2 minutes stirring constantly (don’t let this burn).  Add milk and whisk to combine.  Add mustard, salt, pepper, garlic powder, oregano - stir to combine.  Let mixture simmer over medium-low to medium heat, stirring frequently to prevent it from sticking to the bottom of the pan.  Cook for roughly 3-5 minute until the mixture has thickened.  Once thickened, remove from heat and add the shredded Swiss and parmesan cheeses. Stir to combine. 

For the topping: melt butter in a small bowl and stir in the panko bread crumbs and oregano until combined well.

In a large mixing bowl combine the cooked shredded chicken, diced ham, and the sauce. Stir until it’s combined. Pour mixture into the greased pan. Sprinkle bread crumb topping evenly over the top of the chicken mixture.  Bake for 30 minutes at 350 degrees.  If you want it to brown up more than it has - broil for a minute or two (keeping a close eye on it so it doesn’t burn). 

Serve immediately and enjoy! The leftovers are great for lunch or dinner the next day!

Serving suggestions: Steamed or roasted veggies, salad, bread, cornbread, etc.