CHICKEN CORDON BLEU CASSEROLE

1 lb. Pasta (I used penne-you could use any fun shaped pasta) 
1 cup Chicken Breasts, cooked and cubed 
1 cup Ham, cooked and cubed 
1 1/2 cups Milk 8 oz. Cream Cheese (softened) 
2 Tbsp. Dried Minced Onion 
2 cups Swiss Cheese, shredded 
Salt, Pepper, Cayenne Pepper 
1 cup Panko Crumbs 
1/2 cup Butter, melted 

 Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine. Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste. Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).