1. Cook the Chicken

• If you don’t have leftover chicken, you have a few options:
  • Poaching: Place boneless, skinless chicken breasts in a pot of simmering (not boiling) water, and cook until the internal temperature reaches 165°F.
  • Baking: Season chicken breasts and bake at 400°F for 20-25 minutes or until cooked through.
  • Rotisserie Chicken: A fantastic time-saver!
• Once cooked, shred or dice the chicken into bite-sized pieces.

2. Prep the Ham

• Diced or cubed ham is ideal. For a stronger smoky flavor, use a smoked ham variety.

3. The Perfect Roux

• A roux is the foundation of your sauce. It’s a simple mixture of fat (usually butter) and flour that adds thickness and richness.
• Melt butter in a medium saucepan over medium heat.
• Whisk in flour gradually until smooth. Cook, stirring constantly, for 1-2 minutes until the roux has a light golden color. This removes the raw flour taste.

4. Craft the Cheese Sauce

• Gradually whisk milk into the roux, stirring continuously to avoid lumps.
• Bring to a gentle simmer, then reduce heat and cook until the sauce thickens slightly. Be patient and don’t rush this step, or your sauce may become grainy.
• Remove from heat and stir in shredded Swiss cheese until melted. Don’t boil the sauce once the cheese is added, as this can cause it to separate.
• Stir in Dijon mustard, salt, and pepper to taste.

Tips & Tricks

• Room Temperature Ingredients: Using room temperature milk helps prevent the sauce from breaking.
• Whisking is Key: Constant whisking prevents lumps and ensures a velvety sauce.
• Flavor Boost: Add a pinch of garlic powder or onion powder to the roux for extra depth.
• Customizable Sauce: Experiment with other cheeses like Gruyère, provolone, or even a sharp cheddar for a bolder flavor profile.

5. Cook the Noodles (Optional)

• If including noodles, cook them according to package directions for al dente (slightly firm) texture. Overcooked noodles will become mushy in the casserole. Drain and set aside.