Ingredients:
4 to 6 boneless, skinless chicken breasts
4 to 6 thin slices deli ham
2 teaspoons garlic salt
1 teaspoon black pepper
1 1/2 cups sour cream
1/2 cup mayonnaise
3/4 cups milk
1/2 cup dry white wine or chicken stock
1 can (10.75 ounces) cream of chicken soup
2 cups shredded Swiss cheese
1/4 cup sliced almonds (optional)
Directions:
Spray a 9 x 13 inch casserole dish with cooking spray. Place the chicken in the dish and season it with garlic salt and pepper. Lay a piece of ham over each piece of chicken. In a bowl whisk together sour cream, mayonnaise, milk, soup and wine. Spoon mixture over chicken. Baked covered in foil at 350 degrees for 45 to 55 minutes. Uncover and sprinkle cheese and nuts on top. Bake another 10 to 15 minutes until bubbly and nuts are toasted.
Disappointed, sauce was way too thin. What do you think I did wrong?
Disappointed, sauce was way too thin. What might I have done wrong?
Hi Kay,
So sorry you were disappointed. We love this casserole. It’s not supposed to be a real thick sauce. You could omit the milk next time. Also, baking a little longer uncovered should thicken it up a bit. Thanks -Amy
My family really enjoyed this recipe, but I have found that there was WAY too much sauce using only 4 breasts. So I set aside about 1/4 of the sauce, and a couple of days later used it with 2 more breasts. Also, since I have diverticulitis and need to avoid nuts, I used crunchy fried onions and peppers instead of almonds, sprinkling them atop the cheese before the last 15 minutes in the oven. I also turned the oven up to 400 for the last 15 minutes, to crisp the veggies & cheese a bit. Very tasty!
Hi Mary and Frank,
I guess every oven is different. I’ve made this recipe dozens of times and it works perfectly in my oven. I will cut back milk in recipe to 3/4 cup and my sugestion is bake until sauce thickens a bit. Thanks for sharing! -Amy
I made this according to exact directions and the sauce is very runny/thin. I think you need to tweak your recipe.
I just cant wait to make it. I saw you that day on the TV and it look just hummy and I will use only garlic pouder for I never cook or use at the table salt it seem to burn my chest . Thank for the recipe
I tried this recipe this evening and while it tasted quite good, the sauce was much runnier than yours in the video. What did I do wrong and how do I thicken the sauce?
I make something near this. Much less fancy.
We call it Chicken Cor Don Bleu Casserole.
2-3 cooked and diced chicken breasts, ham of some sort (bite size pieces), 8 oz swiss cheese cubed, 1 can cream of chicken soup, and 4 cups cooked white rice. add basil, garlic salt, pepper. Combine all ingredients in a casserole dish, cover and bake at 350 for 40-45 min or bubbly. We like it here and it stretches our meat budget by filling up on rice.
Your “Elegant Chicken, Ham, and Swiss Casserole” recipe sounds delicious and I am anxious try it. However, the recipe does not specify at what temperature to bake the casserole. Would you please supply this information. Thank you.
At what temperature do you bake this casserole?
Sorry guys! This should bake at 350 degrees F. I’ve updated the recipe. Let me know how they turn out!
Amy