Ingredients

The following ingredients have 10 Servings
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 3 cups low sodium chicken broth
  • 1 ½ tablespoon cornstarch
  • 2 tablespoons Dijon mustard
  • 2 tablespoon lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 tsp EACH chicken bouillon, dried parsley
  • 1 tsp EACH onion powder, garlic powder
  • 1/2 teaspoon pepper, smoked paprika
  • 1 ¼ cups freshly shredded Gruyere Swiss cheese ((6 ounces))
  • 1 ¼ cups freshly shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 2 cups cubed ham
  • 2 cups shredded rotisserie chicken ((or cubed cooked chicken))
  • 16 oz frozen shredded hash browns, (thawed, patted dry)
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 tablespoon extra virgin olive oil

Instruction

  • Panko: Melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a large skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
  • Casserole: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
  • Sauce: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something large enough to fit all ingredients once combined). Whisk in flour then cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, lemon juice, Worcestershire sauce, chicken bouillon and all spices/seasonings.
  • Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup Monterrey Jack until melted followed by 1 cup Gruyere cheese until melted. Whisk in sour cream until blended.
  • Combine: Add the ham and chicken and stir to evenly coat. Taste and season with salt to taste (zero salt to 1/2 teaspoon). Stir in hash browns until evenly combined. Transfer mixture to prepared baking dish and top with remaining ¼ cup Gruyere and ¼ cup Monterrey Jack, followed by panko.
  • Bake: Cover with foil and bake at 350 degrees for 40 minutes, uncover and bake an addition 10-15 minutes or until hot and bubbly and cheese is melted; serve hot. Season with freshly cracked salt and pepper to taste.