1. Cut or rip apart the bagels into bite-sized chunks.
2. Preheat the oven to 350°F and bake the chunks on a cookie sheet for 10 minutes.
3. Remove from the oven and set aside.
4. Whisk together the eggs, half and half, salt, pepper, Dijon, Worcestershire, garlic powder, and fresh thyme to create a custard.
5. Add the toasted bagels to a large, greased casserole dish.
6. Pour over the custard and mix together with half the Swiss, cheese half the Monterey Jack cheese, plus all of the cooked chicken breasts and ham.
7. Allow to sit for at least two hours to allow the bread to absorb most of the custard.
8. Preheat the oven to 375°F.
9. Sprinkle the remaining cheese over the top of the casserole.
10. Cover the casserole with foil and bake for 20 minutes.
11. Remove the foil and continue to bake for an additional 20 minutes.
12. Allow the casserole to rest for 10 minutes, then sprinkle with sliced scallions and Italian parsley for garnish.

Notes from Jess:

• She seasoned the chicken with simply salt and pepper, but feel free to use whatever seasoning you enjoy most. She tossed hers on the grill, but you could also cook them in a skillet, bake them in the oven, or utilize your air fryer. Just make sure the chicken has reached 165°F before chopping!
• She used chicken breasts in this recipe. However, you can swap those out for thighs or even Springer Mountain Farms fully cooked and breaded varieties! Her family loves them all!
• A fresh green salad alongside makes this meal complete.
• Store any leftovers in a covered container, refrigerated, and enjoy within 2 days.

For more details on this recipe and more delicious dishes from Slice of Jess, check out the Slice of Jess Blog.