Cheesy Chicken & Ham (So Good!!!)

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"This creamy crock pot meal is comfort food at its best! It reminds me of chicken cordon bleu, without the fuss!"

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Ingredients

  • 6 boneless skinless chicken breasts
  • 3/4 cup butter or 3/4 cup margarine
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon white pepper
  • 1 (8 ounce) packages cream cheese
  • 1 (10 3/4 ounce) cans cream of chicken soup
  • 8 ounces fully cooked diced ham ( 1 cup)
  • Cooked rice or pasta

Preparation

Step 1

Dice chicken, and place in crock pot. Cut butter into pieces, and distribute evenly over chicken. Sprinkle Italian seasoning and white pepper over top, and place lid on crock pot. Cook on low for 7-8 hours.

At end of cooking time, cut up the cream cheese, and drop into crock pot, together with the diced ham and chicken soup. Stir, then replace lid. Cook on high until cheese is melted. Serve hot over rice or pasta.
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REVIEWS:

Pretty good. Used only 1/2 stick salted butter, and about a tablespoon of light olive oil. Will definitely make again, but with the following modifications: Cook chicken only 4 hours. Add 1/2 to 1 cup of milk to cream cheese mixture. Add salt to taste. Add peas at the end. Served over fettucine noodles. Will try rice or egg noodles next time. Overall, a yummy, easy recipe. Thanks for sharing!
I love this dish. When i first came across it I fixed like it said to. Now i use Bow Tie pasta and I add California Blend veggies. Makes it into a great casserole.

This is an amazing recipe! I've made it several times and made a few changes. I use only one stick of unsalted butter. I cook the chicken for about four hours before adding the rest of the ingredients. Like other reviewers, I add a 1/2 cup of whole milk to the soup. We like it served over rice. It turns out great! This is a real winner and one of our favorite dishes! Thank you for the delicious recipe.

YUM. Total comfort food type meal. I was short on time and only had frozen chix tenderloins so I put the cooked on high for about 3 hours. Added rest of ingredients and about another hour on high. I did also add milk per the other reviews. Had dry Italian dressing on hand so used a little of that and only about 3 tablespoons butter. Kids and I both ate it up over rice. Delish!! Thanks for posting!

This is very good. I made this last night and served with some buttered pasta and steamed broccoli. I cooked the chicken for six hours and we found that the chicken got a bit overcooked. No big deal, next time I will go 1/2 hour less and see it thats better. We really did like this alot and cant wait until next time. I loved the Italian seasoning in this. Thank you for sharing.

I really liked this! I've tried it in the crock pot as well as on the stovetop and I prefer it on the stove, actually, just b/c the chicken has a little more texture and it's not all mushy-- I use half the amount of butter and use it to brown the chicken in the pan after I season it with the recommended seasoning (I use black pepper though) I cook the chicken through, add the soup and cream cheese, cook through (I add 1 soup can of water to make the sauce more creamy instead of "glumpy") and, once hot, added diced up deli ham (that's all I have at my house!) and let it cook for a half hour or so... I then mix the mixture with my egg noodles so it's kinda like a Chicken Helper dish. Hubby LOVES it. (did I mention it's his FAVORITE dish ever?)

Very tasty, however next time I will reduce butter by at least half as there was a bit too much butter. I also served this over biscuits, boiled potatoes and stove top stuffing (separately), to great success.

This is a great dish to put into a crock pot and end up with a delicious supper. I only used 1/2 the recipe yield, omitted the butter, used ff 2 oz. cream cheese and ff soup. Added some swiss cheese. Mixed everything together and cooked on Hi for 3 hours. I did add a little cornstarch to thicken the end results. Served this over noodles. It's a keeper.

My DB and I loved this! It had a creamy texture and was great with the added broccoli and cauliflower as sugggested in another review. I added some garlic and onion powder to the chicken because I thought it might need some more spice. Served over fettuccini noodles with garlic bread.

We loved this, it was very creamy and good. I was expecting it to be a little more like condon blue, but it was still great. I did make a few changes as follows: I put frozen chicken tenders in the crock pot with the other stuff then put it on high for about 3 hours. I put them on low then because I could tell they were getting cooked. I added some frozen broccoli and cauliflower. Mine needed a little salt at the end, maybe I had low salt ham, I also added some garlic powder. We served it over egg noodles and my Dh called it a 4.5(he doesn't rate anything a 5, he doesn't want to use it and then have nothing higher when he finds a REALLY great recipe :-) )Thank you for a recipe that we will definately make again.

Loved it! We can't get cream of chicken soup here so used Cream Soup Mix (Replacement for Cream of ___ Soups) Substitute with a chicken consumme liquid as the liquid instead. I can buy 'blocks 'of ham but the more finely shredded stuff that's more expensive but better quality is the one we prefer so I used that too. DH had his with pasta and salad, I had mine just with salad. While mine wasn't swimming in butter, it did seem like a lot (im my crockpot at least) I do believe that I could cut down on it considerably to make this healthier, so next time I might even just add a tablespoon of olive oil (a healthier fat)and sub the rest of the butter with the correct volume of chicken stock. I think that a few blanched veggies (thin sliced broccoli, peas, green beens) thrown in at the very end would go well in this too, to complete a more or less one pot meal. I will also increase the herb ratio next time - just personal preference. Please see my rating system: 4 stars for a very easy comfort home meal that will be on our menus again and which we will adapt a little to cut the cholesterol so that we can enjoy it more often. Thanks!

OMG...this was so GOOD! I did use only 1/4 c.butter and subbed some white wine to make up for the lost moisture (I thought it was an inspired move...loved the flavor it added), I also added some sauteed mushrooms and onions with the soup, ham, cream cheese phase. It was extremely well recieved over buttered noodles. This is a sure fire repeat!

This was WONDERFUL!!!! I'll be making it again this weekend when our 16 year old grandson comes to visit. I am preplexed at the reviewer who said she had butter floating all over the place. I followed the recipe exactly and had no problem like that at all. We served it over egg noodles and will do that again -- but I'm sure it's great just as well served over rice. And you are right -- it does remind you of cordon bleu -- all that wonderful chicken and ham flavor along with the creamy cheese. It was just perfect for us. Thank you so much for sharing.

I would have rated this higher as it did taste sinfully good, but, against my better judgement, I followed the recipe to a T including the 3/4 cup butter. Big mistake... Butter floating everywhere, it was WAY too rich and I felt incredibly guilty eating it. I had to throw out most of it, big waste of food, which I can't stand. Maybe someday I'll make this again using some chicken stock and using lowfat cream cheese. BYW, I served over biscuits, which I think was a great idea.

This was wonderful. Easy to do on the stovetop too. I used 1 pound of chicken cutlets and 2 cups of chopped leftover ham. Had to add 1/2 cup half & half to thin the sauce because I added a can of Fiesta Corn for color and crunch. We ate this over hot buttermilk biscuits and it was like a yummy pot pie. Kat is going to love this! Thanks for sharing.

Wow - this is truly worth making - and so easy! My husband says its his "new favorite" and with him, that's really saying something. I wouldn't change a thing about this recipe - its simply delicious! I chose to serve it with rice and we loved it. Thanks for sharing.

Very easy, and oh, so good! I followed the recipe pretty much as written, except that I used a combination of chicken breasts and thighs. I cooked for about six hours on low, served it over cooked rice, and it was heavenly. I'm going to try freezing it next time I make it and see what happens, as it does make a lot. Thanks for sharing a great recipe!

I also thought this was very good. I used 4 chicken breasts and cooked it for 5 hours, added half the cream cheese and a cup of shredded swiss. Yum!

Very good. I took to a potluck so I cooked some pasta and added the pasta and some peas for color just before I left with my crockpot. I also used only 4 chicken breasts. Will make again.

This was great. My picky fiance loved it, and said that it would be perfect on a cold day, or when not feeling well. I used unsalted butter, and so added 1/2 teaspoon salt in the beginning. Turned out wonderfully.

Maybe mine did not come out like everyone else's but I thought it was too thick and rich tasting. Did not really enjoy this at all.

Quite Good! I just cooked it in a saucepan as I didn't have 8 hours to cook and it only took 30 mins total. I think it needed that little something extra for flavour though, maybe this is cause I didn't let it cook for 8 hours?

This was great! I had alot of leftover ham from Easter and wanted to make something different. I served it over egg noodles. This was a big hit! I'll definately be making this one again. Thanks for the recipe!!

Wow! This was awesome. I cut recipe down to serve 2, but put the full amount of soup in so I would have extra sauce for the rice. I served it with white rice and steamed asparagus and there is not a scrap left! This was easy and delicious, a keeper for sure. Picky 4 year old DD loved it too. Thanks for sharing!

My 5 year old daughter said, "Two thumbs up!"! This couldn't have been easier to prepare and was delicious over white rice! Makes lots, so plenty for leftovers! Thanks for sharing this recipe!

Very easy! I was looking for a nice winter comfort meal and this was perfect. I cut up the chicken into 1" chunks and used CookbookCarrie's Dry Cream Soup Mix in place of the canned cream of chicken soup. I was wondering if there should be more cream cheese, but 8 oz is perfect. My cooking time was 6 hours -- but my crockpot always seems to cook fast. Thanks!

DOESN'T get easier than this, TRUE! Chicken LITERALLY M-E-L-T-S in mouth too! Use 4 VERY large chicken breasts yes, HOW they get that size is anyone's guess! Only took 6 hours for me, Crockpot's speedy as can be, Was on LOW entire way, Thanks for the recipe!!! MADE MY DAY!!!

Tru Brit you are a star! This was so easy peasy to make, smelled delish the whole time it was cooking and when served up I heard not a peep out of my 6 boys, not an argument, not a kerfuffle, blissss, this is now a staple! Try it, you'll be hooked!






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