Cream of Chicken Bake

Turn plain chicken into the perfect weeknight comfort food dish with this Cream of Chicken Bake. Chicken and black forest ham is covered and baked in a sauce that is perfect for drizzling over mashed potatoes.
Course Main Dish
Cuisine Chicken
Keyword casserole, chicken
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings


  • 3 boneless, skinless chicken breasts split into 6-7 pieces
  • 1/2 cup unbleached flour
  • 1/2 yellow onion chopped
  • 1 Tbs butter
  • 1 pound black forest ham
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 Tbs dijon mustard
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 cup milk
  • 4 ounces triple cheddar cheese blend
  • 1 Tbs olive oil


  • Preheat the oven to 375 degrees.
  • Dice the ham and onions. Place the ham into a bowl and set aside.
  • Take some butter and add to a frying pan. Sautee until a light brown then remove them and place them into a bowl.
  • While cooking the onion combine the flour, garlic powder, and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
  • To the same pan that the onion was cooked, add the olive oil. Dredge chicken in flour mixture then add to pan. Brown 2-3 minutes on each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only.
  • Add the chicken to a greased dish.
  • In a bowl put the cream of chicken, milk, garlic powder, dried oregano, and Dijon mustard. Stir to combine completely.
  • Pour on top of the browned chicken in the prepared dish. Cover with onions and diced ham. DO NOT add cheese at this time.
  • Cover with tin foil and bake for 30 minutes.
  • After the dish has baked for 30 minutes take it out of the oven and add the cheese.
  • Leave the foil off and put back into the oven for an additional 15 minutes. Enjoy!