Chicken Cordon Bleu Casserole

I figured it's about time I posted another recipe. I actually have a list to add, but just haven't made time to do it. This week both of us wanted Chicken Cordon Bleu, but I didn't want to go to the effort to make them. So, I tried an experiment. I added all the ingredients with some noodles and made it into a casserole. It turned out quite well, if I do say so myself.

1 12 oz package whole wheat egg noodles
3 chicken breasts (uncooked), diced
7 oz black forest ham, diced
2 cups swiss cheese, shredded
1 cup heavy cream or half and half
1 1/4 cups chicken or vegetable stock
1 T. garlic powder
1 tsp salt
1 T. pepper
1/2 tsp celery salt
2 tsp Italian seasoning
1 tsp ground Thyme

Seasoned Bread Crumb Topping
1-2 cups plain panko bread crumbs
1/2 stick melted unsalted butter
1 tsp salt
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp ground Thyme

Butter a 9 x 13 casserole dish. Set aside. Preheat oven to 325 degrees. Bring a large pot of water to boil. Cook noodles in boiling for 4-5 minutes until they are 3/4 of the way cooked. Drain noodles and pour into a large mixing bowl. Add diced chicken and ham to noodles. Mix together. In a small mixing bowl add cream, stock and seasonings. Mix well. Pour over noodle mixture. Mix well. Add one cup cheese and mix. Pour into buttered casserole dish. Spread remaining cheese on top.

Melt 1/2 stick of butter. Add bread crumbs and seasoning. Mix well. Spread crumb mixture over cheese. Cover the casserole dish with foil and bake in the oven for 25 minutes. Remove foil and bake for another 10 minutes to toast the bread crumbs, or until the chicken is cooked through. Let cool 5 minutes before serving.