Ingredients:

• 1 1/2 – 2 lbs. chicken breasts, cut into bite size pieces
• 3 tablespoons butter
• 1/2 lb. ham, diced – this can be leftover ham, deli ham or ham steak – whatever you have on hand
• 1/2 lb. swiss cheese, thinly sliced
• 4 tablespoons butter
• 4 tablespoons flour
• 3 1/2 cups of fat-free half and half
• 1 teaspoons Dijon mustard
• 1 teaspoon paprika
• salt and pepper
• 1 1/2 cups Italian flavored bread crumbs
• 6 tablespoons butter

Directions:

1. Preheat oven to 350 degrees. Spray a 13 x 9 pan with non-stick spray.
2. Melt 3 tablespoons of butter in a skillet over medium heat. Add chicken and cook through about 8-10 minutes. Place chicken in casserole dish leaving any butter in the skillet.
3. Top the chicken with diced ham and then layer the Swiss cheese over the top to cover the entire pan.
4. Wipe out skillet and melt 4 tablespoons of butter in the skillet. Sprinkle the flour over the top of the butter and stir well. The mixture will thicken quickly into a paste.  Add 1/2 and 1/2 to pan with mustard, paprika, salt and pepper. Stir constantly for the next 8-12 minutes scraping the bottom of the pan and sides so that the milk does not cook on the pan. You want a fairly thick sauce, like a thick milk gravy. Just when you think the sauce is not going to cook down and you will have to throw the whole thing out and start over it will start to thicken.
5. Pour the sauce over the chicken, ham and cheese allowing it to ooze into all the crevices.
6. Melt 6 tablespoons of butter and add bread crumbs to bowl. Mix well until all crumbs are coated in butter. Sprinkle over the top of the casserole.
7. Bake for 40-45 minutes, top will be slightly browned and bubbly. Remove from oven and allow to rest 5 minutes before serving.