Easy Chicken and Ham Casserole With Sour Cream

Chicken and Ham Casserole on Noodles
Diana Rattray
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 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. 

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.