A tantalizing blend of chicken, swiss cheese, and ham with a lovely cream sauce.
Chefs Note: What I love about casseroles is that they’re fast to prepare, feed alot of people- fairly cheap and taste great. What I really don’t care for is that casserole dishes are rarely “pretty”. This dish isn’t the prettiest, but it smells heavenly coming out of the oven and tastes fabulous.
2 lbs. boneless chicken breasts, cut into bite size chunks
1/2 C. seasoned bread crumbs
1/2 C. milk
8 oz. swiss cheese, cubed
8 oz. ham, diced
10 oz. can cream of chicken soup
1 C. milk
Panko Bread crumbs (optional)
In a small bowl, Beat egg into the 1/2c. milk; dip chicken in egg and milk mixture, then into bread crumbs, coating well.
In a medium frying pan heat a couple tablespoons of oil. Brown the chicken until golden, (don’t cook them throughout, just lightly brown them) Place chunks in a 9×13 baking dish, add swiss cheese and ham, spreading evenly over the top.
Mix cream of chicken soup with 1 cup of milk until smooth and pour over all. Bake about 20 minutes at 375°F. or until bubbly. Remove from oven, top with bread crumbs, continue baking an additional 8-10 minutes
Normally I have homemade “cream of” soup mix on hand but I didn’t today when preparing this recipe.
In the event that you don’t have any either, here is a basic cream sauce that you can use instead of the Condensed soup and milk.
1/3 c. Butter
3 T. Flour
1 1/2 c. Chicken Stock
1/2 c. milk
Melt the butter in a medium saucepan until it starts to sizzle, add the flour, stirring well. Cook, stirring constantly for a full minute. Add Half of the chicken stock, slowly, whisking continually until the mixture is blended, add remaining chicken stock and milk, reduce heat to medium, whisking gently. Bring to mixture to just under a boil, until it thickens into a smooth creamy sauce. This only takes a couple of minutes.
Add a touch of Salt & Pepper, to your taste preference.