Christel's Chicken Cordon Bleu Crescent Casserole   8 servings

Ingredients:

1 (8oz.) can refrigerated crescent dinner rolls
3 Tbsp. salted butter (original recipe called for 2 T. butter & 1 T. olive oil)
3 oz.     onion, diced (about ⅔ cup)
½ tsp.   crushed garlic
½ c.      mayonnaise  (original recipe called for 1/3 c. sour cream)
2 Tbsp. Dijon mustard
1 tsp.    lemon juice
1 tsp.    horseradish sauce
¼ c.      grated parmesan cheese
¼ tsp.   pepper
12 oz.   cooked chicken, shredded (poach about 1 lb. to get 12 oz.)
6 oz.     Swiss cheese (8 slices) (original recipe called for 16 slices, probably 12 oz.)
12 oz.   cooked ham (off-the-bone or no water added), sliced thin
8 oz.     shredded mozzarella  (my substitute for the other 6 oz. Swiss)

Directions:

Place crescent sheets in a greased 13 X 9 inch casserole dish.  Seal perforations.
Bake crust @ 375° for 8 – 9 min. or until light golden brown.

Meanwhile, heat butter over medium heat.
Add onion & garlic;  cook 2 – 3 min. or until soft.
Remove from heat; stir in shredded chicken.

Combine mayonnaise, Dijon mustard, lemon juice, horseradish sauce, parmesan & pepper. Stir into chicken mixture.

Place Swiss cheese on baked crust.
Spread chicken mixture over cheese.
Place sliced ham evenly over chicken mixture. (If using ham with water added, first “dry” slices in a frying pan.)

Top with mozzarella.

Bake @ 375° for 25 - 30 minutes until heated through and cheese is lightly browned.
Let stand for 5 minutes.