Elegant Chicken, Ham, and Swiss Casserole

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Elegant Chicken, Ham, and Swiss Casserole

Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings 4


  • 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.

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Recipe Rating


  1. Denise kormanec says:

    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.

  2. Despite the list of ingredients….prep looks very easy and the end result very delicious !

  3. This looks like an intersting (and delcious) variation on chickeen cordon bleu….must give it a try.

  4. What do you serve with this dish? Besides a veggie? Thanks

  5. Sue Perham says:

    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 . 🙂

    1. Amy Hanten says:

      Hi 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

  6. Kay Busam says:

    Disappointed, sauce was way too thin. What do you think I did wrong?

  7. Kay Busam says:

    Disappointed, sauce was way too thin. What might I have done wrong?

    1. 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

  8. 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!

  9. 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

  10. Mary Michaels says:

    I made this according to exact directions and the sauce is very runny/thin. I think you need to tweak your recipe.

  11. Suzanne Boismier says:

    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

  12. Frank Nemechek says:

    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?

  13. 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.

  14. Bob Ronin says:

    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.

  15. Sandy Verden says:

    At what temperature do you bake this casserole?

    1. Sorry guys! This should bake at 350 degrees F. I’ve updated the recipe. Let me know how they turn out!