Chicken Blue Ribbon

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Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
Evenly spread the shredded chicken into the baking dish.
Layer the black forest ham strips over the chicken.
Place the Swiss cheese slices evenly over the ham, overlapping them as needed.
In a saucepan over medium heat, melt the unsalted butter. Whisk in the Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg (if using), and cayenne pepper (if using).
Sprinkle in the flour and keep whisking until it forms a paste.
Slowly add the whole milk, a quarter cup at a time, whisking well after each addition until smooth.
Allow the mixture to simmer for 4 minutes, whisking occasionally, until it thickens.
Pour the sauce over the cheese layer, spreading it evenly.
In a small bowl, mix the Panko breadcrumbs with the softened butter and spread this mixture over the casserole.
Bake uncovered for 30-40 minutes, until the sauce is bubbling and the topping is golden brown.
Let it sit for 5 minutes before serving. Optionally, sprinkle with chopped parsley.

Use leftover chicken to save time and feel free to add extra vegetables for more nutrition.