A sophisticated deconstruction of the French classic, featuring layers of chicken, smoky ham, and Swiss cheese baked in a zesty Dijon cream sauce with a buttery crisp topping.
Instructions
- Preheat oven to 350°F (175°C). Grease your baking dish.
- Spread chicken in the bottom of the dish. Top with diced ham and Swiss cheese.
- Whisk together the cream of chicken soup, sour cream, Dijon mustard, garlic powder, and onion powder. Spread evenly over the cheese.
- Toss the stuffing mix or Panko with melted butter. Sprinkle evenly over the casserole.
- Bake for 30–35 minutes until the topping is golden and the edges are bubbling.
- Let rest for 5–10 minutes before serving.
Notes
Use a high-quality Dijon mustard for the best flavor balance. One standard rotisserie chicken usually yields exactly 4 cups of shredded meat.