Preheat the oven to 350 F. Lightly grease a 9x13 pan with cooking spray.
In a medium saucepan, combine the chicken stock, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika. Bring to a simmer over medium-high heat. Whisk together the flour and milk, then whisk into the hot stock. Cook for 2-3 minutes until the mixture bubbles and thickens. Remove from heat and set aside.
Place the chicken in a single layer in the prepared baking dish. Top each piece of chicken with a slice of swiss cheese. Pour over the sauce. Cover the baking dish with tin foil and bake for 20 minutes covered.
While the chicken bakes, place the crackers in a large ziploc bag. Using a rolling pin, crush the crackers into crumbs. Add the melted butter and mix to combine.
After the chicken has baked covered for 20 minutes, removed the tin foil and top with the cracker mixture. Return the chicken to the oven and bake for another 20 minutes, uncovered, until golden and bubbly. Serve over rice, gluten-free noodles or mashed potatoes. Enjoy!