Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of butter.
Layer the chicken evenly in the bottom of the baking dish. If you’re using rotisserie chicken, just pull it into bite-sized pieces and scatter it in an even layer.
Arrange the sliced ham over the chicken. You can cut the ham into strips or squares so it spreads more evenly—no need to be precise, just make sure most of the chicken is covered.
Layer the Swiss cheese over the ham. If you’re using slices, overlap them slightly so you get a good cheesy layer. If using shredded Swiss, sprinkle it evenly over the top.
In a medium bowl, whisk together the milk, chicken broth, sour cream, condensed cream of chicken soup, Dijon mustard, garlic powder, onion powder, dried thyme (if using), salt, and pepper until smooth and well combined.
Pour the sauce mixture evenly over the chicken, ham, and cheese layers, making sure it seeps into the corners of the dish.
In a separate small bowl, stir together the panko breadcrumbs, melted butter, and grated Parmesan cheese until the crumbs are evenly coated and look like wet sand.
Sprinkle the buttery breadcrumb mixture evenly over the top of the casserole to form a crunchy topping.
Cover the baking dish loosely with foil and bake for 20 minutes. This helps everything heat through without over-browning the top.
Remove the foil and bake for an additional 15–20 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
Let the casserole rest for about 5–10 minutes before serving. This helps it set up a bit and makes it easier to scoop. Garnish with chopped fresh parsley if you like, then serve warm.
Variations & Tips
To make this recipe work for your week, there are a few easy tweaks you can try. For a lighter version, swap the sour cream for plain Greek yogurt and use reduced-fat Swiss cheese; you can also use low-fat condensed soup and skim or 1% milk. If you prefer a from-scratch sauce, skip the condensed soup and whisk 3 tablespoons butter and 3 tablespoons flour together in a saucepan, then slowly add the milk and broth, cooking until thickened before seasoning and using as directed. For extra flavor, add a layer of thinly sliced cooked broccoli or steamed asparagus over the chicken before adding the ham and cheese. You can also mix in a teaspoon of smoked paprika or a little extra Dijon mustard to the sauce if you like a stronger flavor. If you’re cooking gluten-free, use gluten-free breadcrumbs and a gluten-free cream soup or homemade white sauce. For meal prep, assemble the casserole up to the breadcrumb step, cover tightly, and refrigerate for up to 24 hours—just add 5–10 minutes to the baking time if it’s going into the oven cold. Leftovers reheat well in the microwave, but if you want to keep the topping crisp, reheat individual portions in the oven or toaster oven at 350°F until warmed through.
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