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Ham 'n' Swiss Chicken Recipe

Ham 'n' Swiss Chicken Recipe

This saucy casserole allows you to enjoy all the rich, traditional flavor of 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
TOTAL TIME: Prep: 10 min. Cook: 4 hours YIELD:6 servings


  • 2 large 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 slices deli ham, chopped
  • 2 cups shredded Swiss cheese
  • 2-1/2 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted


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

Reviews for Ham 'n' Swiss Chicken

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katbyter User ID: 1382904 263682
Reviewed Mar. 20, 2017

"I teach a crockpot cooking class for kids and used this recipe because I thought it sounded a little different. We made 8 crock pots of this recipe. We all followed the recipe but each student brought different types of breads, differently cooked meats (some pre-cooked, some seasoned, etc. Some used ham chunks, some lunch meat), different brands of soup. All of them were unequivocally disastrous. MUSH! All of them were MUSH! The taste of the meat was good, but no one could eat the soggy bread. Not even the adults. This one will NOT be going on the list for the next class!

I do not see any way that this recipe will turn out. I just don't. You're soaking bread in egg milk. How can it not be soggy?"

acooley1 User ID: 62623 31562
Reviewed Jun. 24, 2014

"As a lot of people have noted, this casserole is pretty soggy. I baked it in the oven for about an hour at 350. It's pretty greasy- I would cut down on the butter and the milk if I make it again. I'd also use cubed ham next time. I'm not sure why you'd want rolled up lunch meat. It was awkward trying to serve it with the ham rolled up everywhere. The flavor was pretty just needs less liquid and less butter."

madizen4 User ID: 5576853 26399
Reviewed Mar. 24, 2013

"This was really good, thought it would be thicker though and next time I will definitely use cubed ham instead of rolled lunch meat."

akitabogart User ID: 6611427 26398
Reviewed Jan. 5, 2013

"I love this recipe, the only change I would make is to cut the ham into chunks or strips. I use leftover ham chunks. Yummy!"

HeatherToes User ID: 6736676 74018
Reviewed Jun. 26, 2012

"My family loved it. I used only 1 cup of milk and only 4 slices of bread. It was a big hit!!"

catlover285 User ID: 2577595 74014
Reviewed Feb. 25, 2012

"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"

Linda Katherine User ID: 5123097 203449
Reviewed Jun. 28, 2011

"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."

NikBri User ID: 6055315 71898
Reviewed Jun. 22, 2011

"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 :("

JennD123 User ID: 5774440 90774
Reviewed Mar. 22, 2011

"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."

LeilaRoche User ID: 4946875 66565
Reviewed Jan. 31, 2011

"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."

Iowa_cooker User ID: 942574 203448
Reviewed Oct. 22, 2010

"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!"

Kimmie358 User ID: 3796471 66447
Reviewed Dec. 19, 2009

"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."

RAStine User ID: 2009419 76035
Reviewed Dec. 11, 2009

"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."

kv7239 User ID: 2951213 22183
Reviewed Sep. 18, 2009

"All of the milk?"

farmerb User ID: 644245 37474
Reviewed Aug. 27, 2009

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

amfisher User ID: 2224785 203447
Reviewed Jul. 9, 2009

"Omit the milk, and it works out great!"

mojomama User ID: 3740717 22182
Reviewed Jan. 4, 2009

"The recipe sounded tasty, but it was very VERY wet as the previous commenter mentioned. Plus, for a crock pot meal, there were a lot of steps involved! I like to throw it together pretty quickly. The flavor of mine came out ok though, I used only 4 slices of bread, then 2-3 cups of peppridge farm stuffing. It was still way too moist."

PandaSandy User ID: 1546415 22181
Reviewed Sep. 20, 2008

"I liked the idea of this recipe because I LOVE chicken cordon bleu and this was so simple to put together. But it was a disappointment. It was mushy with not a lot of flavor. Maybe try some salt & pepper to beat the blandness, but there would still be the mush...."

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