Skip to contentMake the Roux: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly.Add Liquids: Gradually whisk in chicken stock and heavy cream until smooth. Bring to a boil, then reduce heat and simmer until thickened.Combine Ingredients: Add cooked chicken, ham, and cooked spaghetti to the sauce. Stir in Swiss cheese until melted. Season with salt and pepper.Prepare the Topping: In a small bowl, combine Panko breadcrumbs, Parmesan cheese, and melted butter.Assemble the Casserole: Pour the pasta mixture into a greased 9×13 inch baking dish. Top with the breadcrumb mixture.Bake: Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until golden brown and bubbly.Serve: Let cool slightly before serving. 
