Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes stirring. Remove from heat and pour in chicken broth and milk. Return to heat and stir while whisking until thick and bubbly. Add in sherry, dijon, Worcestershire, thyme and pepper. Stir in swiss cheese.
Meanwhile, cook pasta al dente according to package directions. Do not overcook. Combine pasta, chicken, ham, 1/2 cup of monterey jack cheese and sauce. Pour into a large casserole dish.
Combine melted butter, Panko bread crumbs and remaining 1/2 cup of cheese. Sprinkle over top of casserole.
Bake uncovered for 25-30 minutes or until hot and top is lightly browned. Serve immediately.
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