Ingredients
- Cooked chicken, shredded: 3 cups
- Cooked ham, diced: 2 cups
- Swiss cheese, shredded: 2 cups
- Cream of chicken soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Dijon mustard: 2 tablespoons
- Buttered bread crumbs: 1 cup
- Paprika: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, diced ham, and 1 1/2 cups of the shredded Swiss cheese.
- Step 3: In a separate bowl, whisk together the cream of chicken soup, milk, and Dijon mustard until smooth.
- Step 4: Pour the soup mixture over the chicken and ham mixture and stir well to combine.
- Step 5: Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of Swiss cheese and the buttered bread crumbs. Sprinkle with paprika.
- Step 6: Bake for 20-25 minutes, or until the casserole is heated through and the bread crumbs are golden brown and cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Reheat individual portions in the microwave or bake covered in the oven until warmed through for optimal taste.
- Serve alongside a crisp green salad or steamed asparagus to balance the richness of the casserole.
- For an extra layer of flavor, lightly toast the breadcrumbs in a dry skillet before topping the casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American