Baked Chicken Cordon Bleu Casserole

Preheat oven to 325°. Spray a 9 x 13 casserole dish, or a 3.5 quart baking dish, with non-stick cooking spray.

Prepare Stuffing mix per package directions using 1½ cups of water and 1/4 cup butter.

In a medium sauce pan over medium-high heat melt 3 Tablespoons of butter. Add 3 Tablespoons of flour. Whisk over medium heat until combined. Slowly add 1½ cups of milk, whisking while adding. Stir continuously until mixture thickens. Add chicken bullion crystals, salt, mustard, and Worcestershire sauce. Continue mixing until smooth. Add pepper to taste. Add in 3/4 cup grated Parmesan Cheese. Mix until smooth and cheese is melted. Remove from heat, and set aside.

Spread stuffing in bottom of prepared casserole dish. Top with 2 cups chicken. Layer cubed ham on top of chicken. Pour Creamed Mustard and Parmesan sauce over the top of the meats and stuffing.

Lay slices of Swiss cheese on top of the cream sauce. Overlapping if necessary.

In a small microwave safe dish, melt 1 Tablespoon of butter, for 30 seconds in high. Add 1/3 cup Panko Crumbs. Stir until butter is absorbed into Panko crumbs. Scatter Panko crumbs on top of Swiss Cheese. Bake for 50 minutes in preheated oven, until golden brown and creamy sauce is bubbling!