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Instructions
Chicken Cordon Bleu Bake
Preheat oven to 350 degrees F (175 degrees C) and grease or use a non-stick spray to coat the bottom and sides of a 9 x13 baking sheet or 1.5 qt casserole dish.
Layer chicken breast strips over the bottom of the baking dish, top with a layer of ham then a layer of the shredded Swiss cheese.
Crush the Ritz crackers in their packaging and then place in a medium size mixing bowl. Add the grated Parmesan cheese, salt and pepper, stir to combine. Melt the first ½ of the butter (3 Tbsp) and pour onto the cracker mixture, then stir again to coat the ingredients.
Top the layered chicken, ham and Swiss cheese with the buttered cracker mixture and bake at 350 degrees F (175 degrees C) for 35-40 minutes or until the top cracker layer is golden brown and the chicken has an internal temperature that meets or exceeds 165 degrees F (74 degrees C).
Dijon Sauce
In a saucepan, add the remaining half of butter (3 Tbsp) and melt slowly while the pan comes to a medium heat. Once the butter is melted, whisk in the flour and cook for about a minute before slowly whisking in the chicken broth and milk (I added salt & pepper at this point which is optional but recommended).
Continue to whisk for the remaining cooking time (about 5 minutes) as the sauce will thicken rapidly once it gets back to a medium temperature. Turn the heat off once the sauce has thickened and add the Worcestershire sauce and Dijon mustard then serve over Chicken Cordon Bleu Bake. Enjoy!