Welsh Family Kitchen
Lydia's Layered Chicken Cordon Bleu 
This comes from Lydia's Chicken Cordon Bleu and is a layered version.
5 boneless/skinless chicken breast halves
1/2 lb. Tavern ham
12 slices Swiss cheese
1/2 cup grated Parmesan cheese, divided
1 can Cream of Mushroom Soup
1 cup sour cream
1/2 cup mayonnaise
dash of Cayenne pepper
Pound the breasts, thinning them. Layer in the bottom of the baking dish. Place a layer of the ham on top, followed by a layer of the swiss; topping with the sauce. Repeat: chicken-ham-cheese-sauce.
Chill for a few hours. Remove from the refrigerator 30 minutes prior to baking.
Preheat the oven to 375o.
Sprinkle with 1/4 cup Parmesan and bake for 30 minutes.
Sprinkle parsley and let stand for 10 minutes before cutting into squares and serving with extra parmesan cheese
2018-08-25: This became a new recipe of Lydia's layered chicken cordon bleu. We used 4 chicken breast; five would have been better. We pounded them and then in layered in a 9 x 12 baking dish: chicken-ham-cheese-sauce-chicken-ham-cheese-sauce, making two layers. There's a quarter cup Parmesan in the sauce and a quarter cup Parmesan sprinkled on top. The sauce would be better as a white sauce which will be done next time.
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