4 boneless, skinless chicken breasts, cooked and chopped into bite-sized pieces
1/4 lb thinly sliced Black Forest Ham, chopped
4 slices Swiss Cheese
1 can Cream of Chicken with Herbs soup
3/4 soup can of milk
1 tablespoon lemon juice
1 heaping teaspoon Dijon mustard
1/4 teaspoon Smoked Paprika
1/2 cup Ritz cracker crumbs (about 1/2 sleeve)
3/4 teaspoon dried parsley
3 tablespoons melted butter
Preheat the oven to 350^F. Butter a 2-quart baking dish.
Evenly distribute the chopped chicken in the buttered dish. Layer the chopped ham over the chicken, then top with the Swiss cheese slices.
In a bowl, place the soup, milk, lemon juice, Dijon and paprika and whisk until thoroughly combined. Pour over the Swiss cheese slices spreading to cover the entire dish right up to the edges. Bake for about 30 minutes or until hot and bubbly.
Meanwhile, in a small bowl combine the Ritz cracker crumbs and the parsley. Once the chicken mixture is hot and bubbly, remove the dish from the oven and sprinkle the crumbs evenly over the top. Drizzle the butter over the crumbs and return to the oven for 10-12 minutes or until golden brown.
Remove from the oven and allow to cool about 10 minutes before serving.
Yum!! Excellent with a side of Steamed Broccoli.
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