My mother made this every Easter Sunday and we still fight over the crispy edges. She would be so proud to see it shared.

Every Easter Sunday, my mother would slide this simple chicken cordon bleu casserole into the oven while we kids hid jelly beans in the living room. It’s nothing fancy—just three ingredients layered in a white baking dish—but when it came out bubbling and golden, we’d all hover, waiting for those crisp, browned edges. To this day, we still nudge each other out of the way for a corner piece. This is a stripped-down, weeknight-easy version of a classic Midwestern church-supper favorite: tender chicken, salty ham, and mellow Swiss cheese, baked until it’s browned and bubbly. It’s the kind of dish you make when you want something comforting that tastes like it took all day, but really only took a few minutes and a hot oven.

Serve this casserole piping hot with a big spoon so you can scoop down through the layers and show off the chicken, ham, and Swiss. Around here, we like it with buttered egg noodles or mashed potatoes to catch all the cheesy goodness, and a simple green vegetable—peas, green beans, or a tossed salad—to balance the richness. Warm dinner rolls or a slice of soft white bread fit right in, especially if you’re feeding a crowd after church or a holiday gathering. Leftovers reheat nicely and make a hearty next-day lunch alongside crisp apple slices or a dill pickle spear.

Servings: 6

2 pounds boneless, skinless chicken breast, cut into bite-size pieces

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white ceramic baking dish with cooking spray or a little butter so the edges don’t stick too much as they crisp.

Spread the chicken pieces evenly in the bottom of the baking dish. Pat them into a fairly even layer so they cook through at the same time. If you like, season lightly with salt and black pepper, keeping in mind the ham and cheese are already salty.

Scatter the ham strips evenly over the chicken, making sure to reach all the way to the corners. This helps build those prized crispy edges where the ham and cheese meet the hot sides of the dish.

Lay the Swiss cheese slices over the ham in a single layer, overlapping slightly so there are no bare spots. Add a second thin layer of cheese on top, especially around the edges—this is where it will bubble up and turn golden and crisp.

Cover the dish loosely with foil, tenting it slightly so the cheese doesn’t stick. Bake covered for 20 minutes to help the chicken cook gently and release some juices.

Remove the foil and return the casserole to the oven. Continue baking, uncovered, for 20–25 minutes more, or until the chicken is cooked through (no pink in the center and juices run clear), the cheese is fully melted, and the top is bubbly.

For those deeply browned, crispy edges my family fights over, switch the oven to broil for 2–4 minutes at the end. Watch closely and rotate the dish if needed, just until the cheese is golden and a little toasted around the sides.

Let the casserole rest for about 5–10 minutes before serving. This allows the layers to settle and makes it easier to scoop out neat portions. Serve straight from the baking dish, making sure everyone gets a bit of the browned, cheesy edge.

You can nudge this simple casserole in a few directions while still keeping the spirit of the original. If you want a little more moisture, tuck a few extra slices of Swiss in between the chicken and ham layers, or add a splash (2–3 tablespoons) of chicken broth to the bottom of the dish before baking. For a touch of tang, use a smoked ham or honey ham, or sprinkle a teaspoon of dried mustard or a few thin slices of dill pickle over the chicken before adding the ham. If your family likes a bit of crunch, you can scatter a handful of crushed butter crackers or plain bread crumbs over the top layer of cheese in the last 10 minutes of baking, though my mother always relied on the cheese itself to crisp along the edges. To lighten things up a bit, you can use reduced-fat Swiss cheese and lean deli ham, and serve smaller portions over a big bed of steamed vegetables. Leftover rotisserie chicken can stand in for the raw chicken; just reduce the covered baking time to about 10 minutes, then uncover and bake until hot and bubbly, since you’re only melting cheese and heating the ham. You can also halve the recipe and bake it in an 8x8-inch dish for a smaller household. Food safety tips: Always start with clean hands, utensils, and cutting boards. Because this recipe uses raw chicken, keep it completely separate from the ham and cheese until it’s in the baking dish. Use a separate cutting board for the chicken, and wash knives, cutting boards, and your hands thoroughly with hot, soapy water after handling it. For safety, cook the chicken until it reaches an internal temperature of 165°F (74°C); if you’re unsure, check a thick piece in the center of the dish with an instant-read thermometer. Refrigerate leftovers within 2 hours of baking, store them in a covered container, and use within 3–4 days. Reheat leftovers until steaming hot all the way through before serving.