|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 6g|
|Vitamin C 1mg||6%|
|*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.|
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
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
Lightly grease a 2 1/2-quart baking dish with 1 teaspoon butter. Heat the oven to 350° F.
Sprinkle chicken breast halves with salt, pepper, and paprika.
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.
Pour soup and sour cream mixture over chicken.
If desired, sprinkle with the optional buttered bread crumbs.
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.
- 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.