You can multitask fairly easy on this one. Start by preheating your oven to 350 degrees. During this time, heat a large skillet on medium heat. Add 1 tbsp of oil. Bring that a to temperature, then toss in the diced ham steak. Add the chicken to a roasting pan, toss with the remaining oil, then season to your liking with salt and pepper. Place in the oven to cook for 25 minutes. Once chicken is cooked, remove after 25 minutes and set to the side.

Once the ham gets a bit brown and seared, add to a casserole dish.

To a small bowl add the cream of chicken soup, the milk, mustard, and season with some pepper. Whisk until smooth.

To another small bowl, add in the breadcrumbs, thyme, parsley, and melted butter. Stir well to make sure everything is nicely incorporated.

Add the cooked chicken to the ham, and give a stir. Add in the soup mixture, and gently move everything around so the soup coats everything. Top with the cheese slices. Top the cheese with the panko breadcrumbs mixture, cover with foil, and place in the oven for about 35 minutes. Uncover 35 minutes in, then continue to cook for 5-10 minutes or until the breadcrumbs on top are nicely crispy and browned.

Let cool for a few minutes, then take a big spatula, cut into it, and scoop and serve.