In a 9×9 inch dripper pan layer ham, chicken and cheese and set aside. ‘
In a medium sized heavy sauce pan melt the butter. Once the butter is completely melted add the flour and Thick Gel and stir well to combine. Let cook for 30 seconds then whisk in the milk. It won’t look thick enough, but it will thicken as the temperature increases. Cook for 3-4 minutes until thick and creamy. Add lemon juice, mustard and spices. Add extra milk if needed to maintain a pourable consistency.
Pour sauce over meat and cheese layer and top with panko crumbs.
Bake at 350 degrees for 30-35 minutes until cheese is melted and the casserole is hot all the way through.
Serve with rice, pasta or potatoes and a vegetable side.
For a gluten free casserole remove flour and increase Thick Gel to 4 Tablespoons.