Chicken Cordon Bleu Casserole

Casserole:
1/2 lb elbow macaroni, rotini, or other medium pasta shape
1 lb fully cooked ham cubes
2 large chicken breasts, cooked and cubed
1 cup sour cream
1 package 8-ounce cream cheese, softened
1/4 tsp white pepper
1/4 tsp dried thyme (or 1/2 teaspoon fresh)
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp salt
1 Tbs Dijon mustard
8 oz Swiss cheese, shredded (about 2 cups)
1 cup broth from cooking pasta
Panko topping:
1 3/4 cups panko bread crumbs
1/4 tsp salt
1/4 tsp garlic powder
1 Tbs dried parsley
6 Tbs butter, melted

Prepare the casserole:
In the broth from cooking the chicken add pasta and cook al dente.
Meanwhile, heat and stir sour cream, cream cheese, white pepper, thyme, cayenne pepper, garlic, salt and Dijon mustard over medium heat until cream cheese is melted and mixture is smooth.
In a large bowl, combine cooked pasta, ham, chicken, chicken broth and cream sauce.
Fold in Swiss cheese.
Spray a 13x9 baking dish with cooking spray, and pour in the mixture.
Prepare the panko topping:
In a medium bowl, combine panko, salt, garlic and parsley.
Mix in melted butter.
Sprinkle panko topping over pasta mixture.
Bake, uncovered, at 350 degrees for 30 minutes or until panko is light golden brown.