Chicken Cordon Bleu Casserole

For the casserole:

1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4  pound thin sliced baby Swiss cheese

For the sauce:

4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice

1 tablespoon dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
salt, to taste

For the topping:

6 tablespoons unsalted butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste
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