Elegant Chicken, Ham, and Swiss Casserole
Elegant Chicken, Ham, and Swiss Casserole
- 4 boneless, skinless chicken breasts
- 4 slices deli ham
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 1 cup milk
- 1/4 cup dry white wine - optional
- 1 can (10.75 ounces) cream of chicken soup
- 4 slices Swiss cheese
- 1/4 cup sliced almonds
- Spray a 9 x 13 inch casserole dish with cooking spray.
- Place the chicken in the bottom of there dish and season it with garlic salt and pepper.
- Lay a piece of ham and a slice of cheese over each piece of chicken.
- In a bowl whisk together sour cream, mayonnaise, milk, soup and wine if using. If not just use 1/4 cup water instead.
- Spoon mixture over chicken.
- Baked covered in foil at 350 degrees for 1 1/2 hours.
- Uncover and place nuts on top.
- Bake another 15 to 20 minutes uncovered until bubbly and nuts are toasted.
Got more people coming for dinner. You can just add 2 more chicken breasts along with more sliced ham and cheese and this will serve 6.
Calories: 777kcal | Carbohydrates: 15g | Protein: 42g | Fat: 60g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 2422mg | Potassium: 812mg | Fiber: 1g | Sugar: 7g | Vitamin A: 971IU | Vitamin C: 2mg | Calcium: 354mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Loved this recipe! Tastes like it came from a restaurant. I didn’t add the milk. Family loved it a lot! Thank you so much for all these amazing recipes.
Despite the list of ingredients….prep looks very easy and the end result very delicious !
This looks like an intersting (and delcious) variation on chickeen cordon bleu….must give it a try.
Hi Kathy. I like to serve this with wild rice or rice pilaf. Just the boxed stuff. A big salad, like my Strawberry Fields salad https://www.thecookingmom.com/recipe-index/salads/strawberry-fields/
and a lite dessert. What a delicious dinner! Enjoy!
What do you serve with this dish? Besides a veggie? Thanks
Amy, just wondering how many this serves? I don’t see anywhere the amount of servings for your recipes? I need to make a dinner for 10 adults and a few small children. What do you suggest?
Thanks in advance, Sue . 🙂
If you use 6 chicken breasts it will serve 6 people. If I were you I’d double the recipe and make two of these casseroles. Each person should get 1 chicken breasts. For kids you could cut the chicken breasts in half if they aren’t big eaters. Hope that helps! Thanks! Also if you want a but thicker sauce just use 1/4 to 1/3 cup of milk. -Amy
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?
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!