Whisk together the egg and 1/2 cup milk. Dip chunks of chicken in egg mixture, then into bread crumbs, coating well. Brown in a little oil in large skillet until golden.

Place chunks in crock pot, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all.

Cook on low for 6-8 hours or until bubbly and cooked through.

Serve over rice or egg noodles.