Preheat your oven to 375 degrees F and grease an 8x8 inch baking dish. Set aside.

In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk for 1 minute. Whisk in the milk and chicken broth, and continue to whisk for 4-5 minutes or until the sauce begins to thicken. Reduce the heat to medium low. Add the dijon mustard, cream cheese, smoked paprika and salt and pepper to taste. Stir until the cream cheese has melted and the sauce is smooth. Keep warm on the stove, stirring occasionally, until you are ready to use.

Cook the lasagna to al dente according to the package's instructions, 8-10 minutes. Drain and transfer the sheets to a paper towel-lined plate to soak up any excess water.

Now assemble your roll ups. Taking each lasagna sheet, spread a couple of tablespoons of the sauce. Top with a thin layer of ham and a couple tablespoons of swiss cheese. Top with a thin layer of chicken. Very gently roll up the lasagna sheets. Place the roll ups, seam side down, into your prepared baking dish. Repeat this step for the remaining 8 pasta sheets.

Pour the remaining sauce over top of the roll ups and top with 1/4 cup swiss cheese. Sprinkle the panko bread crumbs on top.

Bake the roll ups for 35-40 minutes or until warmed through and the bread crumbs have just begun to brown on top. You may turn the broil on low, if you find the bread crumbs aren't browning.

Remove from heat and let stand for 4-5 minutes. Top with parsley and enjoy immediately!