ham and chicken stuffed shells

 oven should be heated to 400 degrees.
16 jumbo shells should be cooked from a 12 ounce box by the way the package asks. After you drain them, cool them by rinsing them in cool water. The bechamel sauce should be made from the recipe that follows. All but 1/2 cup of the bechamel  sauces and should be spread on the bottoms of large broiler proof baking dish. The 1/2 cup bechamel sauce should be whisked together with 2 Tablespoons Dijon mustard  and 1 teaspoon Worcestshire sauce. This sauce should be tossed with rotisserie chicken. Then 3/4 cup grat e d Gruyere cheese  should be folded in along with 2 ounces  thinly sliced deli ham that is cut into 1/2 inch pieces, 1/2 small red onion that is chopped finely, 1 Tablespoon chopped fresh tarragon  and 1/2 teaspoon pepper. The mixture should be spooned into the shells, using 1/4 cup for each shell and then put the shells on top of the sauce. Combine 1 1/2 Tablespoons olive oil and 1/2 cup Panko bread crumbs in a bowl. Put it over the shells sprinkling it, the the shells should be covered with foil  and bake 12-15 minutes until shells are heated through.. The broiler should be heated. take the foil off  and broil 2-3 minutes  or until the cheese begins to brown

Basic Bechamel
Combine 2 cups whole milk, 1/2 medium onion, 3 large smashed cloves of garlic and 10 peppercorns in a small saucepan, occasionally stirring  then take off heat.  3 Tablespoons unsalted butter should be melted in a medium saucepan over medium low heat. 2 Tablespoons of flour should be stirred  in and then . The heat should be raised to medium and cook  while stirring until the mixture is light golden brown for about 3-5 minutes. . The milk should be strained of the solids and it should be about 3/4 cup at a time gradually whisked into the flour mixture. Stir often while simmering it until thickened 6-8 minutes. Take off the heat and season with 1/4  teaspoon each of salt and pepper.