Ingredients
- Cooked Chicken, shredded: 3 cups
- Swiss Cheese, shredded: 2 cups
- Cooked Ham, diced: 1 cup
- Cream of Chicken Soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Dry Bread Crumbs: 1/2 cup
- Butter, melted: 1/4 cup
- Dried Parsley: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, Swiss cheese, diced ham, cream of chicken soup, and milk. Mix well until everything is evenly distributed.
- Step 3: Pour the chicken mixture into the prepared baking dish, spreading evenly.
- Step 4: In a small bowl, combine the dry bread crumbs, melted butter, and dried parsley. Mix well.
- Step 5: Sprinkle the bread crumb mixture evenly over the top of the chicken mixture in the baking dish.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, cover the casserole dish with foil and bake at 350°F (175°C) until heated through, about 15-20 minutes.
- Serve this comforting casserole with a crisp green salad to balance the richness.
- To prevent the breadcrumbs from burning, check the casserole after 20 minutes; if browning too quickly, tent the dish with foil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American