Easy Chicken and Ham Casserole With Sour Cream

Chicken and Ham Casserole on Noodles
Diana Rattray
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 servings
Nutrition Facts (per serving)
623 Calories
31g Fat
10g Carbs
73g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 623
% Daily Value*
Total Fat 31g 40%
Saturated Fat 13g 65%
Cholesterol 244mg 81%
Sodium 2055mg 89%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 73g
Vitamin C 1mg 6%
Calcium 138mg 11%
Iron 3mg 16%
Potassium 1037mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this nicely seasoned chicken and ham bake with potatoes or noodles and a salad or steamed veggies.

Smoky ham adds flavor to this chicken casserole. Thin slices of ham are topped with chicken breast halves and an easy sour cream sauce. Add a ​breadcrumb topping for extra texture and flavor. 

See some of the tips reader comments for more ingredient ideas and suggestions.

Ingredients

  • 6 boneless chicken breast halves

  • 1/4 teaspoon salt, to taste

  • 1/4 teaspoon ground black pepper, to taste

  • 1/4 teaspoon paprika, to taste

  • 6 thin slices cooked ham

  • 1/4 cup plus 1 teaspoon butter, divided

  • 1 (10 1/2 ounce) can condensed cream of mushroom soup

  • 1 cup sour cream

  • 1 (4-ounce) can sliced mushrooms, drained

  • 1 cup soft breadcrumbs, for sprinkling on top

  • 2 tablespoons melted butter , for tossing with breadcrumbs

Steps to Make It

  1. Lightly grease a 2 1/2-quart baking dish with 1 teaspoon butter. Heat the oven to 350° F.

  2. Sprinkle chicken breast halves with salt, pepper, and paprika.

  3. Place ham slices in the prepared baking dish; top the ham slices with chicken breast halves. Combine butter, soup, sour cream and mushrooms; stir well.

  4. Pour soup and sour cream mixture over chicken.

  5. If desired, sprinkle with the optional buttered bread crumbs.

  6. Bake at 350 F for 45 minutes to 1 hour, or until the chicken is cooked through. 

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Recipe Variations

  • Replace the ham with 8 to 12 strips of cooked bacon.
  • Make-Ahead: Prepare the casserole without baking. Cover the casserole and refrigerate for up to 12 hours. Remove the casserole from the refrigerator about 20 minutes before baking. Bake as directed, allowing a little extra time if the casserole is still chilled.
  • Saute 6 to 8 ounces of sliced mushrooms in some butter to replace the canned mushrooms.
  • Add a topping of cheddar, Swiss, or Parmesan cheese just before the casserole is done. Continue baking to melt the cheese.