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hand with spoon pouring gravy over chicken on a plate.

Cream of Chicken Bake

This cream of chicken bake has chicken and ham covered and baked in a sauce that is perfect for drizzling over mashed potatoes.
Course Main Dish
Cuisine American
Keyword baked chicken
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings


  • 9x13 baking dish
  • medium sautee pan for browning the chicken and onions
  • tongs for flipping the chicken
  • spatula for serving


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


  • Preheat the oven to 375 degrees.
  • Dice the ham and place it in a bowl and set it aside.
    1 pound black forest ham
  • Take some butter and add the diced onions to the pan. Sautee until a light brown then remove them and place them into a bowl.
    1 tablespoon butter, 1/2 yellow onion
  • 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.
    1/2 cup unbleached flour, 1 teaspoon oregano, 1 teaspoon garlic powder
  • To the same pan that the onion was cooked, add the olive oil. Dredge chicken in flour mixture and add to the pan once the oil has heated. Brown 2-3 minutes on each side.
    1 tablespoon olive oil, 3 boneless, skinless chicken breasts
  • 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.
    1 can (10.5 ounces) cream of chicken soup, 1 tablespoon dijon mustard, 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 cup milk
  • 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 been baked for 30 minutes, take it out of the oven and add the cheese.
    4 ounces triple cheddar cheese blend
  • Leave the foil off and put it back into the oven for an additional 15 minutes. Enjoy!


Tips for making this recipe:

  • I like to brown the chicken before adding it to the casserole dish, I find that it leaves less watery liquid as it bakes. The chicken does not have to be cooked through, just browned on both sides.
  • If you do not brown, add 15 minutes to the baking time. 
  • To store: add leftovers to a covered container and refrigerate. Eat within 3 days. Reheat in the oven with 1/2 cup of chicken broth. Cover and bake for 12 minutes at 375 degrees.