1 cup milk

2 pounds skinless, boneless chicken breast halves -

cut into chunks (or you can use about 2 cups of left over chicken.

I've used grilled roasted and fried and it is all good)

1 cup flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon thyme

oil for frying

8 ounce of cubed ham

8 ounces Swiss cheese, cubed

1 can condensed cream of chicken soup (cream of mushroom is fine too)

1/2 cup milk

1/2 cup sour cream

1 teaspoon lemon pepper (optional)

1 teaspoon of thyme (optional)

1. Preheat oven to 350 degrees F (175 degrees C).

2.mix flour salt, pepper, and thyme in a big ziplock bag. Soak chicken chunks in milk , then drain, and coat with flour mixture. Heat oil f in a large skillet and fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels. (if you are using left over chicken skip this step)

3. Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1/2 cup milk, 1/2 cup sour cream and seasoning if your using. Pour over casserole.

4. Bake in preheated oven until golden brown and bubbly, about 40 minutes.