In a large pot on medium heat, add 1 cup of shredded or diced cooked chicken, 1 cup of sliced and cut deli ham, and one diced onion. Stir occasionally until the onions are beginning to soften.

Add 3 tablespoons of yellow mustard, 1 tablespoon lemon juice, and ¼ cup of mayo.

Add 2 cups of rice. Let this sit, stirring occasionally, until the rice begins to smell toasty.

Add 4 cups of water to the pot, and bring the water to a boil, stirring occasionally. Once it’s at a boil, reduce the heat to medium-low and cover. Let it sit for 15-20 minutes, until the rice is cooked.

Once the rice is cooked, add ¼ cup of dijon mustard and stir thoroughly. At this point taste and add salt to your taste. Because of the differences in the types of chicken and ham, plus the mustards going in, waiting until now to check for seasoning will help with not over salting.

Preheat the oven to 350 degrees. Transfer the mix to a 9 x 13 pan. Top the mix ½ cup of parmesan cheese and 1 cup of bread crumbs. Bake for 20-30 minutes or until the casserole is heated through.

Serve immediately and enjoy!