Set the oven to 350°F.
Oil a casserole dish (9 X 13).
Chicken that has been shred is placed in the casserole dish's bottom.
Add the diced ham on top.
Cream cheese(softened), heavy whipping cream, chicken stock, dijon mustard, and spices should all be added to melted butter in a skillet. Put Parmesan, cheddar, and Swiss, but first let the ingredients mix properly.
Bring to a very slow boil, reduce heat, and simmer, covered, for five minutes to let the sauce to thicken and diminish. As it begins to boil, reduce the heat to a simmer to avoid causing the cheese sauce to curdle.
Over the chicken-ham combination, pour the sauce.
Take a bowl and put crushed pork rinds and butter(mix). The pork rinds mixture should be sprinkled on top of the dish.
25 minutes of baking.
Transfer to the top shelf for the final five minutes of baking.
Serve warm!