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

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.


  • 6 boneless chicken breast halves
  • Salt and pepper
  • Paprika to taste
  • 6 thin slices cooked ham
  • 1/4 cup melted butter
  • 1 can (10 1/2 ounces) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 cup of soft breadcrumbs tossed with 2 tablespoons melted butter, optional

Steps to Make It

  1. Lightly butter a 2 1/2-quart baking dish. 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.