Chicken Cordon Bleu Bake Recipe
Chicken Cordon Bleu Bake Recipe photo by Taste of Home

Chicken Cordon Bleu Bake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings


  • 2 packages (6 ounces each) reduced-sodium stuffing mix
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 8 cups cubed cooked chicken
  • 1/2 teaspoon pepper
  • 3/4 pound sliced deli ham, cut into 1-inch strips
  • 1 cup (4 ounces) shredded Swiss cheese
  • 3 cups (12 ounces) shredded cheddar cheese

Nutritional Facts

1 cup: 555 calories, 29g fat (15g saturated fat), 158mg cholesterol, 1055mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 46g protein


  1. Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, whisk together soup and milk.
  2. Toss chicken with pepper; divide between two greased 13x9-in. baking dishes. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
  3. Bake, covered, 30 minutes. Uncover; bake until cheese is melted, 10-15 minutes.
    Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 10-15 minutes.
    Yield: 2 casseroles (6 servings each).
Originally published as Chicken Cordon Bleu Bake in Simple & Delicious January/February 2009, p13

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Reviewed Feb. 24, 2016

"This recipe is a family favorite! Everyone enjoyed and always asks for the recipe."

Reviewed Jan. 4, 2016

"I took this casserole to a New Years Eve potluck and everyone loved it! I also liked that it was a large enough recipes to put an extra casserole in the freezer for those days that are rushed after work."

Reviewed Feb. 26, 2014

"If made as written, it's a bit salty for our tastes. I make sure I use the low-sodium stuffing, unsalted butter to make the stuffing, and Campbell's healthy request cream of chicken soup which has about half the sodium of the regular cream of chicken soup. If I can find lower-sodium ham, I use that too. All in all, it's a great recipe, and with less salt, absolutely delicious and a family favorite!"

Reviewed Feb. 11, 2014

"Easy week night recipe. It's a little salty, next time I will look for low-sodium stuffing. My family likes it. I couldn't find shredded Swiss, or block Swiss so I could shred it myself, so I used sliced Swiss. It worked fine. I also made it into one casserole, instead of two."

Reviewed Jan. 11, 2014

"This was delicious. It took a little longer for prep because I purchased 2 rotisserie chickens which equaled around eight cups. Expensive to make but yielding 2 casseroles not too bad."

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