Description
A creamy, cheesy twist on the French classic—this casserole version is loaded with tender chicken, smoky ham, Swiss cheese, and topped with golden buttery breadcrumbs. Ready in about 30 minutes with no rolling or stuffing required!
Ingredients
- 3 cups cooked chicken breast, chopped
- 1.5 cups diced ham
- 2 cups shredded Swiss cheese (divided)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme (or 1 tsp fresh)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (divided for sauce and topping)
- Salt and cracked black pepper to taste
- 1 cup Panko bread crumbs
- 3 tablespoons unsalted butter, melted
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine cooked chicken, diced ham, and half of the Swiss cheese. Spread evenly in the baking dish.
- In another bowl, whisk together cream of chicken soup, milk, Dijon mustard, garlic powder, thyme, salt, pepper, and 1/4 tsp paprika until smooth.
- Pour sauce evenly over chicken and ham mixture.
- Top with remaining Swiss cheese.
- In a small bowl, mix melted butter, Panko bread crumbs, and remaining 1/4 tsp paprika. Sprinkle over the casserole.
- Bake uncovered for 25–30 minutes, until bubbly and golden brown.
- Let rest for a few minutes before serving.
Notes
- Toast the breadcrumbs beforehand in a skillet for extra crunch.
- Try Gruyère or mild cheddar if you don’t like Swiss cheese.
- Add veggies like blanched broccoli or peas for extra nutrients.
- Finish under the broiler for 1–2 minutes if you like a crispier topping.
- Fresh parsley or chives make a great garnish.