Preheat oven to 350°

Grease a 9×13 baking dish with 1 TBSP butter.

Cook and slice your chicken breasts and slice your ham.

Shred the swiss and colby jack cheeses and mix together in a bowl.

Layer 1/3 of the sliced chicken in the bottom of the baking dish. Top with 1/2 of the ham and 1/2 cup of the cheese blend. Repeat this process one more time, ending with a layer of chicken on top.

In a sauce pan, over medium heat, melt the remaining butter.

Put the panko in a bowl. Pour half of the melted butter over the panko and mix well.

Add the shredded parmesan to the panko.

Whisk the flour into the remaining butter in the sauce pan and cook for 2 – 3 minutes, removing any lumps.

Add the dijon mustard, chicken broth, milk, cayenne, salt and pepper to the sauce pan. Whisk to combine. Cook until sauce starts to thicken.

Remove sauce pan from heat and add in 1 cup of the cheese mixture. Stir until cheese is melted.

Pour sauce over the casserole. Add remaining cheese and top with panko/parmesan mixture. Sprinkle with approximately 1/2 TBSP smoked paprika.

Place in oven and bake for 25 – 30 minutes, until top is browned and casserole is bubbling