Ham 'n' Swiss Chicken Recipe

Ham 'n' Swiss Chicken RecipePhoto by: Taste of Home Ham 'n' Swiss Chicken Recipe Rating 3

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This saucy casserole allows you to enjoy all the rich flavor of traditional chicken cordon bleu with less effort. It's a snap to layer the ingredients and let them cook all afternoon. Just toss a salad to make this meal complete. —Dorothy Witmer Ephrata, Pennsylvania

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Ham 'n' Swiss Chicken Recipe
  • Prep: 10 min. Cook: 4 hours
  • Yield: 6 Servings
    •
10 240 250

Ingredients

  • 2 eggs
  • 2 cups milk, divided
  • 1/2 cup butter, melted
  • 1/2 cup chopped celery
  • 1 teaspoon finely chopped onion
  • 8 slices bread, cubed
  • 12 thin slices deli ham, rolled up
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2-1/2 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Directions

  • In a large bowl, whisk eggs and 1-1/2 cups milk. Stir in the butter, celery and onion. Stir in bread crumbs.
  • Place half of the mixture in a greased 3-qt. slow cooker; top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk; pour half over the chicken. Repeat layers once.
  • Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160°. Yield: 6 servings.

Originally published as Ham 'n' Swiss Chicken in Quick Cooking January/February 2000, p31

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Reviews for Ham 'n' Swiss Chicken (13)

Ham 'n' Swiss Chicken Recipe

Ham 'n' Swiss Chicken

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Reviewed on Feb. 25, 2012 by catlover285

I was looking so forward to this recipe, and thought this is going to taste great...Was I ever wrong. This was disgusting, my family all was very disappointed and this is the worst meal i have ever made. I would say more but leilaroche down below stated it perfectly! enough said


Reviewed on Jun. 28, 2011 by Linda Katherine

I know this is a crock pot recipe but what if you made this in the oven instead of in a crock pot? It sounds really good but I would hate to go through all the work of making it just to find out that it is awful.


Reviewed on Jun. 22, 2011 by NikBri

Found this recipe very disappointing. TOO MUSHY! will try using dressing and less milk next time. The ONLY reason I will even consider making it again is because my husband liked it and he doesn't ask for much, but he did ask that it go on the remake list. I love Chicken Cordon Bleu, so I was excited when I came across this recipe... what a let down :(


Reviewed on Mar. 22, 2011 by JennD123

I would make this recipe again, but I would use stuffing instead of bread. I do think that for a slow cooker recipe, this one does have a lot of steps. It is very rich & greasy, but that's okay if you're only making it once every 3 months or so.


Reviewed on Jan. 31, 2011 by LeilaRoche

I cannot say more emphatically that this is the worst dinner I've made in my entire life, and I even followed all the recommended modifications. When I found the recipe, I was excited because it looked like a slow cooker cordon bleu, but it was such a disappointment. The "liquid" that everyone talks about is nothing but grease. I don't know how anyone could eat this without having a heart attack on the spot. We're not super health nuts, but my husband scooped all the ham and chicken out, rinsed it off and put it in some macaroni noodles. I had a salad. I have never had a failed meal since we've been married, but this was my first. If I was a Taste of Home editor, I would be embarrassed that this recipe was an award-winner.


Reviewed on Oct. 22, 2010 by Iowa_cooker

My husband LOVED this recipe. I did make a few modifications after reading other reviews... for the 1 1/2 cups of milk that's mixed with the bread, I used evaporated milk (not sweetend condensed). It's just a little bit creamier that way. I also used Texas Toast bread, instead of standard bread slices. I think this definitely helped with issue of the casserole not being soggy. The deli ham I used was smoked and gave so much more flavor. And I didn't use the celery, because family doesn't care for it. My husband raved about this recipe to a friend & now I have to make a copy of the recipe for his wife! One other helper with it being less soggy is I used my oval 7qt slow cooker. This really spread the ingredients out to cook better. Hope this helps!


Reviewed on Dec. 19, 2009 by Kimmie358

Too soggy! It came out better as follows: Use only one egg; decrease milk to 1/4 cup to mix with stuffing; substitute 2 cups dry stuffing (like Peppridge Farms) for the bread; and use the soup undiluted (don't add milk) if you warm it, it spreads easily.


Reviewed on Dec. 11, 2009 by RAStine

I made this for dinner today and then realized I had to go out tonight; so I ate it before I left and told my wife to help herself when she got home. I loved it.

When I got home she raved about it and said she had *two* large bowls of it. Great recipe. However, it did take me longer than expected to prepare it...about 25 minutes.


Reviewed on Sep. 18, 2009 by kv7239

All of the milk?


Reviewed on Aug. 27, 2009 by farmerb

There are alot of steps, but it has good flavor. I do agree that you can either skip the milk or add very little.

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