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“I got this recipe from a friend, years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I don’t have much time myself.” Rea Newell - Decatur, Illinois
Nutritional Facts 1 cup equals 555 calories, 29 g fat (15 g saturated fat), 158 mg cholesterol, 1,055 mg sodium, 26 g carbohydrate, 1 g fiber, 46 g protein.
Originally published as Chicken Cordon Bleu Bake in Simple & Delicious January/February 2009, p13
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Reviewed on Sep. 18, 2011 by shecooksalot
This is a great, simple recipe and I love that while I'm making one for dinner, I'm also making one to throw in the freezer for a busy night later on. Very delicious and awesome!
Reviewed on Apr. 26, 2011 by MariaS.
This is so easy and handy to have in the freezer for sudden guests. Whichever way I make this dish, either from scrath or with leftover, it's always a hit and never enough. Everyone wants more than seconds.
Reviewed on Jan. 14, 2011 by jenjerry
I didn't add the ham but it was very good.
Reviewed on Sep. 07, 2010 by cuphill
This is a yummy dish and is very easy to make.
Reviewed on Sep. 07, 2010 by bereitbach
We love this recipe! One time I did not have Swiss or cheddar cheese so I used a Colby and Monterey Jack blend. My husband liked this even better. When I cut it in half to make only one pan, I use the whole can of soup and 1/2 cup milk. It turns out wonderful.
Reviewed on Jul. 27, 2010 by bpwrs78
My first time making this recipe I forgot to add in the soup. I was able to heat up the soup mixture and we poured it over the top, it was still EXCELLENT!
Reviewed on Jun. 20, 2010 by aliyantailasmom
I only made one pan, so I cut the recipe in half. I did use the full can of soup and cup of milk, as I didn't want it to be dry. It was fantastic.
Reviewed on Apr. 06, 2010 by mountainberrybutterfly
We love it! In addition to using low salt items to lower the sodium content, I also add french style green beans. That way you have the vegetable in there too.
Reviewed on Apr. 06, 2010 by Linda Wenger
This is an easy recipe to throw together, and it tastes just like Cordon Bleu I make the old fashioned way. I used left-over Easter ham instead of deli ham. Very tasty. Worth making two and freezing one for later.
Reviewed on Apr. 05, 2010 by 123Lon
I will try this recipe. However, making your own stuffing mix and using low sodium soup, using left-over baked ham, and cutting down on the amount of cheese used would help greatly cutting down the very high sodium content of this one. LAG
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