Pin it This dish layers tender cooked chicken breast and diced ham beneath a smooth, creamy sauce made with Swiss cheese, cream cheese, and a hint of Dijon mustard. A golden, crunchy breadcrumb topping enriched with Parmesan and parsley adds texture and flavor. Baked until bubbling and golden, it offers a comforting blend of savory meats and cheesy richness. This casserole is perfect served alongside fresh greens or steamed vegetables for a warm, satisfying meal.
Last winter, I opened my fridge to find leftover chicken, a block of Swiss cheese, and some deli ham that needed using. I didn't want the usual reheated plate, so I tossed everything into a baking dish with a quick cream sauce and breadcrumbs. The kitchen smelled like a French bistro, and my family thought I'd spent hours on it.
I made this for a potluck once, and three people asked for the recipe before I even sat down. One friend admitted she thought casseroles were boring until she tried this one. Now it's my go-to when I need something that feels special but doesn't require me to stand over the stove all evening.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, it saves time and adds a little extra seasoning.
- Cooked ham: Go for thicker deli slices so you get meaty chunks instead of sad little shreds.
- Swiss cheese: The nutty flavor is classic, but Gruyere takes it up a notch if you're feeling fancy.
- Milk: Whole milk makes the sauce silkier, but 2% works fine if that's what you have.
- Cream cheese: Let it sit on the counter while you prep so it blends in without clumps.
- Dijon mustard: Just half a teaspoon gives that subtle tang that makes people wonder what your secret is.
- Panko breadcrumbs: They crisp up way better than regular breadcrumbs, trust me on this.
- Parmesan cheese: A little in the topping adds a salty, toasty finish.
Instructions
- Get the oven ready:
- Preheat to 375°F and grease your baking dish so nothing sticks later. I use butter or a quick spray.
- Build the base layer:
- Spread the chicken evenly across the bottom, then scatter the ham over it and cover with Swiss cheese. It should look like a cozy blanket of protein and cheese.
- Make the cream sauce:
- Melt butter in a saucepan, whisk in flour, and let it bubble for a minute before pouring in the milk slowly. Keep whisking or you'll get lumps.
- Finish the sauce:
- Stir in cream cheese, mustard, garlic powder, salt, and pepper until it's smooth and thick. It should coat the back of your spoon.
- Pour and top with more cheese:
- Drizzle the sauce all over the chicken and ham, then sprinkle the rest of the Swiss on top. Don't skip this layer, it melts into golden pockets.
- Add the crunchy topping:
- Mix Panko, melted butter, Parmesan, and parsley in a bowl, then scatter it evenly over everything. This is where the magic happens.
- Bake until golden:
- Slide it into the oven for 30 to 35 minutes until the top is crispy and the edges are bubbling. Let it rest for 5 minutes so the sauce settles.
Pin it The first time I served this, my husband took a second helping before he finished his first. He said it reminded him of something his grandmother used to make, which is the highest compliment in our house. Now it shows up on our table at least twice a month.
What to Serve It With
A bright green salad with a tart vinaigrette cuts through the richness perfectly. I've also done roasted broccoli or steamed green beans on the side, and once I just served crusty bread because that's all I had energy for and nobody complained.
How to Store Leftovers
Cover the dish tightly with foil or transfer portions to airtight containers. It keeps in the fridge for up to four days, and honestly, it tastes even better reheated because the flavors marry overnight. I microwave individual servings or warm the whole thing in a 350°F oven for about 20 minutes.
Ways to Make It Your Own
Sometimes I swap the ham for turkey or add a handful of sauteed mushrooms if I have them. You can also throw in some frozen peas or chopped spinach for color and a little veggie boost.
- Try crushed Ritz crackers instead of Panko for a buttery, nostalgic topping.
- Add a pinch of nutmeg to the sauce for a subtle warmth that feels very French.
- Use leftover turkey after the holidays and it works just as beautifully.
Pin it This casserole has become one of those recipes I don't even need to think about anymore. It just works, every single time, and that's exactly the kind of cooking I need on a busy weeknight.
Common Recipe Questions
- → What cheese varieties work best in this dish?
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Swiss cheese is traditional and melts smoothly, while Gruyère can be used for a deeper, nuttier flavor. Parmesan in the topping adds a sharp finish.
- → Can I use pre-cooked or leftover chicken?
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Yes, cubed or shredded cooked chicken, such as rotisserie, welcomes convenience without sacrificing flavor.
- → How do I achieve a crispy topping?
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Mix Panko breadcrumbs with melted butter and Parmesan before sprinkling over the dish to create a golden, crunchy crust during baking.
- → Is Dijon mustard necessary in the sauce?
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Dijon adds subtle tang and depth that balances the creamy cheese sauce, enhancing overall flavor complexity.
- → Can this dish be prepared ahead of time?
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Yes, assemble in advance and refrigerate before baking. Bake immediately when ready for a fresh, hot finish.
