Layer ham and swiss cheese in a casserole dish and get a meal so delicious your husband will be begging for more! It tastes like a warm sandwich in a bowl.

Servings: 6

3 cups cooked chicken, shredded or cubed (about 1 rotisserie chicken)
8 ounces sliced ham, cut into strips or squares
8 ounces Swiss cheese, sliced or shredded
2 cups milk (whole or 2%)
1 cup low-sodium chicken broth
1 cup sour cream (or plain Greek yogurt)
1 can (10.5 ounces) condensed cream of chicken soup
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme (optional)
1/2 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 1/2 cups panko breadcrumbs (or regular breadcrumbs)
4 tablespoons unsalted butter, melted
1/2 cup grated Parmesan cheese
Cooking spray or a little butter for greasing the baking dish
Fresh parsley, chopped (optional, for garnish)

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.