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Preheat oven to 350 degrees Fahrenheit. Butter or lightly spray a 9x13 baking dish.
Put shredded chicken evenly in the bottom of the baking dish.
Sprinkle the chopped ham over the top of the chicken.
Lay the slices of cheese over the ham, or sprinkle the shredded cheese over the ham.
Melt the butter in a medium-sized saucepan over medium heat.
Once the butter is melted, add the flour all at once and stir to make a roux. (It will look like thick paste).
Once it is smooth and bubbly, slowly pour in the milk while stirring quickly or using a whisk to make a smooth sauce.
Continue to cook over medium heat, stirring constantly, until the sauce thickens.
Add the lemon juice, Dijon mustard, salt, paprika, and pepper.
Bring the sauce barely to a boil and then remove from the heat.
Pour over the chicken, ham, and cheese.
Melt the butter in the microwave in a medium-sized bowl. Be sure to loosely cover the bowl to keep the butter from spattering.
Remove the bowl from the microwave and mix in the Panko.
Sprinkle over the top of the casserole.
Bake uncovered for 30-35 minutes. Let cool for 10-15 minutes before serving.