Chicken Cordon Bleu Casserole
- SERVES
- 6
- COOK TIME
- 35 Min
We've taken the classic flavors of your favorite chicken cordon bleu recipe and mixed them all together to create our easy, creamy, and cheesy Chicken Cordon Bleu Casserole. Everyone at the table will be begging for seconds!
What You'll Need
- 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
- 1/4 cup mayonnaise
- 3/4 cup milk
- 2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
- 2 pounds boneless, skinless cooked chicken breast, shredded
- 1/2 pound thin sliced deli ham, coarsely chopped
- 6 slices Swiss cheese
- 1/4 cup Italian bread crumbs
- 2 tablespoons butter, melted
- paprika for sprinkling
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl combine soup, mayonnaise, milk, mustard and black pepper. Remove half the sauce to another bowl and set aside.
- Stir the chicken into the large bowl of soup mixture, then spoon into prepared dish.
- Sprinkle the ham evenly over the chicken mixture, then place the slices of Swiss cheese on top of ham. Pour the remaining sauce over the cheese.
- In a small bowl mix the bread crumbs and butter, sprinkle over the sauce. Evenly sprinkle paprika on top then bake 30 to 35 minutes, or until golden brown and heated in center.
Notes
- Freezer Instructions: Follow recipe above. Allow casserole to cool. Cover with several layers of foil (to prevent freezer burn) and freeze. When ready to eat, place in fridge to thaw for 24 hours in advance. Reheat, serve, and enjoy! (You can also assemble, freeze, thaw, and then bake.)
- Craving even more chicken casseroles? Click here to check out our great collection!
Where is it from?: There are many different stories about the origins of the famous dish commonly known as chicken cordon bleu. Despite sharing a name with the famous culinary school in Europe, chicken cordon bleu (or “blue ribbon chicken”) is a seemingly American dish. The recipe developed over the years based off of the many different, yet similar, dishes in European countries like Switzerland and Italy. According to some sources, the American version appears to have been created in the mid-1940s using more regional ingredients such as sliced deli ham and Swiss cheese. No matter who invented the dish, we think our version is the perfect weeknight dinner recipe because we’ve taken the hassle out of rolling each piece of meat and turned this into a tasty one dish casserole. Have you heard a different version of the history of chicken cordon bleu? Let us know by leaving a comment below!
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 542
- Calories from Fat 223
- Total Fat 25g 38 %
- Saturated Fat 10g 52 %
- Trans Fat 0.2g 0 %
- Protein 63g 126 %
- Amount Per Serving % Daily Value *
- Cholesterol 187mg 62 %
- Sodium 1,134mg 47 %
- Total Carbohydrates 12g 4 %
- Dietary Fiber 0.2g 1 %
- Sugars 4.3g 0 %
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topping2010 115477 0
Sep 27, 2018
I followed the directions, but it was very, very salty. I did not add any salt. I think between the soup (high in salt) the ham (salty) and the Swiss cheese (also salty) was just too much. I will try it again either using low-sodium soup or replacing the soup with cream. I think it would be much better.
i luv 2 cook
Jan 24, 2018
I didn't make this dish, but had it at my cousin's house last Sat. and it turned out looking exactly like the picture and tasted delicious. I will make it soon though because it was very good and we all enjoyed it.
TexasCatbird
Jun 09, 2017
Served this to company and it was a hit. There was plenty for 4 of us with lots of leftovers for my hubby and I to share during two additional meals.
Cook Not
Nov 14, 2016
Made for tonite, pretty close to the recipe. The recipe for six was generous, so I froze half unbaked for another time. Didn't have any precooked chicken, so I braised two pounds of tenders in broth, and added some poultry seasoning to the liquids. I got too many bread crumbs on top, but my fault for being too old to measure everything. The original cordon blue is rather dry to hold the roll ups together, and this is similar. Don't expect a lot of 'gravy' in this casserole. We enjoyed it, and look forward to the other one in the freezer. Will probably add a little more milk to it. I didn't bread crumb it, so I won't make that mistake again!
molhaus 2924682
Sep 18, 2016
I have been making a version of this for years. I use Stove Top Stuffing mix leave out the bread crumbs butter. Put mixed stuffing on bottom, add meats part of the cheese, top with soup mix bake. Top with more cheese sprinkle with paprika, bake til cheese is melted serve.
BeckySue
Sep 05, 2016
I think I will follow the suggestions here and add some pasta to this casserole. It seems like the taste is good, but it just needs some more comfort in this comfort food. Lol
backntyme 3759371
Nov 09, 2015
In the picture I see items that are green in the casserole. What did you add to the recipe in the picture, that you did not list in the recipe?
farmerzdtr
Feb 19, 2016
I think it's possibly herbs from the Italian bread crumbs. If you use Google images and search "Italian bread crumbs", the photos all have green "specks" in them.
grandmamo
Nov 07, 2015
This really needed to have something to hold it together. It was runny when served. Taste was good so I added noodles to the leftovers and served with tossed salad. Even better the next day with the additions.
kristirockbrune 44 21869
Oct 23, 2015
Very good! Hubby will be making this at the firehall for his crew with a couple of sides.
RetiredInFlorida
Jul 28, 2015
This was excellent, thank you. I had to substitute cream of chicken soup because one of us is allergic to mushrooms, but we thought it was wonderful.
Chef MotherMutt
Feb 18, 2015
Fast and easy recipe that definitely mimics the flavors of Chicken Cordon Bleu. This can easily be made with deli roasted chicken. Family loved it...added to my list of go-to meals.
roseyoposey 022634 8
Nov 07, 2014
was good but i will serve leftovers with noodles to make it more filling.
Joyce726
Nov 06, 2014
I would really appreciate it if all your recipes, not just diabetic ones, contained nutritional values.
geraldsnyder 00145 86
Sep 22, 2014
Would really appreciate not having recipies repeated so many times. Have printed them more than once Maybe a symbol or mark to say they are repeats would be helpful. I have a huge recipe collection and enjoy these very much but do't like the duplicates. Sorry, just me!
catlady6866 288727 4
Sep 20, 2014
If you don't like mushrooms you can use Cream of Chicken or Cream of Celery soup, but it won't taste as good. Also, I made this dish - and it came out exactly as shown in the photo. I served it 'with' (not over) a side of steamed broccoli, and a salad. You need to let it 'rest' for a little while, and then you can cut it like a lasagna. It should be fairly firm. Also, don't use Fat Free soup, as that will make it come out watery.
Tripplek
Aug 04, 2014
This was quite tasty - but not at all like the picture shows. Would make again, but would a much smaller dish than 9x13. Would serve over something like pasta, rice or potatoes.
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