Ingredients :
4 boneless, skinless chicken breasts, cut in half
12 slices of thinly sliced ham
1 1/2 cups Kraft swiss cheese, shredded
3 Tbsp. Land O’ Lakes butter, melted
1 cup of Ritz crackers, crushed
3 Tbsp. grated Kraft parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
FOR THE SAUCE. . .
3 Tbsp. Land O’ Lakes butter
3 Tbsp. Gold Medal flour
1 cup McArthur milk
1/2 cup Swanson chicken broth
1/2 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
Instructions :
Preheat the oven to 350 degrees and coat a 9 x 13 baking dish with cooking spray.
Layer the chicken in the bottom of the baking dish. Then, layer with ham slices and the cover with shredded swiss cheese.
In a medium bowl, blend the crushed crackers, grated parmesan, and salt and pepper. Sprinkle the cracker mixture over the cheese to create the next layer.
Pour melted butter over the top of the casserole and bake for 30 to 35 minutes until juices run clear and cracker crust is browned a bit.
To create the sauce, melt the butter in a saucepan slowly. Whisk in the flour and cook for just a couple of minutes. Then slowly pour in the chicken broth and milk. Make sure to continue whisking for about 5 minutes or so as the sauce thickens.
Remove the sauce from the heat and stir in the Dijon, Worcestershire, and a little salt and pepper to taste.
Top each serving of the casserole with the warm creamy sauce. Enjoy!
