Step 1

Melt the BUTTER over medium heat in a small saucepan.

Step 2

Add the GARLIC and cook until fragrant, about 30 seconds.

Step 3

Reduce heat down to low, whisk in FLOUR and cook for 1 minute.

Step 4

Gradually pour in the CHICKEN BROTH and MILK, continuously whisking, until the mixture becomes smooth.

Step 5

Add DIJON MUSTARD, STOCK POWDER, and PARMESAN into the mixture. Cook for 2-3 minutes, consistently whisking, until it thickens.  If necessary, add extra milk in small amounts of 1-2 tablespoons at a time to achieve your preferred consistency. Finally, season with SALT and PEPPER to your taste.

Step 6

Add the PARSLEY, if desired.

Step 7

While making the sauce, heat a medium-sized pot of water with a generous amount of salt until it boils. Add the BROCCOLI FLORETS to the boiling water and cook them for 2 to 3 minutes until crisp yet tender.

Step 8

Preheat oven to 400 degrees.

Step 9

Place the chicken at the bottom of the casserole dish, and then layer the BROCCOLI and HAM on top of the chicken. Evenly distribute the sauce over the chicken, broccoli and ham. Finish by topping it with both SWISS and PARMESAN CHEESES.

Step 10

Mix the PANKO BREADCRUMBS with MELTED BUTTER in a small bowl. Then, evenly sprinkle this breadcrumb mixture over the top of the casserole.

Step 11

Place the casserole dish in the preheated oven and bake for 30 minutes, or until the top is golden and the dish is bubbling.