Ingredients

• 0.33 cups panko breadcrumbs
• 2 tablespoons unsalted butter
• 1 tablespoon grated Parmesan cheese
• 1 pinch ground black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 For topping, place panko in a small bowl; add in butter, Parmesan, and season with pepper. Stir together until evenly combined and mixture resembles coarse sand; set aside.
3. 3 Cut chicken into 1/2-inch cubes and transfer into a bowl. Season with salt, black pepper, cayenne, thyme, and salt. Add cream, Dijon, ham, and 2/3 of the grated Gruyere. Stir to combine, and transfer into a small baking dish. Top evenly with remaining 1/3 of the cheese,
4. 4 Spoon crumb mixture evenly over the top. Poke crumbs down lightly into the chicken mixture with the tip of the spoon before evening out the top.
5. 5 Bake in the preheated oven until chicken is cooked through, the casserole is bubbling around the edges, and the top is nicely browned, about 25 minutes. Let rest for 5 minutes before serving.

Nutrition per serving