Chicken Cordon Bleu Bake Recipe
- 2 packages (6 ounces each) reduced-sodium stuffing mix
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup 2% milk
- 8 cups cubed cooked chicken
- 1/2 teaspoon pepper
- 3/4 pound sliced deli ham, cut into 1-inch strips
- 1 cup shredded Swiss cheese
- 3 cups shredded cheddar cheese
- 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.
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).
1 cup: 555 calories, 29g fat (15g saturated fat), 158mg cholesterol, 1055mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 46g protein.
Reviews for Chicken Cordon Bleu Bake
"I will make again. Very tasty and easy to put together."
"Easy and yummy! Everyone in the family enjoyed it."
"My family liked this recipe. Will make again."
"I love this recipe! My picky meat and potato husband even liked it. As the other reviews state make sure to use low sodium everything. I used diced ham and boiled it to reduce the amount of salt. I recommend using more water and no butter/oil per stuffing instructions. Also, increase the milk and use cream of chicken and cream of mushroom soup to ensure the casserole wasn't dry. I love cheese so I added a bit more.I gave the second pan to my neighbors who shared it with friends and EVERYONE loved it. Super easy!"
"This recipe is a family favorite! Everyone enjoyed and always asks for the recipe."
"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!"
"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."
"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."
"This casserole was good!"
"This recipe was okay. I used lower sodium ham in addition to the lower sodium stuffing mix called for and it was still a little too salty for my family."
"I made this recipe in a varied batch of "freezer meals" for my two college students. It received rave reviews! Made it again for the three of us at home. Love recipes where you can make one for dinner and another for the freezer."
"I needed something quick and easy with all ingredients on hand to throw together for a friend who had a baby. It looked so good my husband asked me to make it that night. Very comforting and easy to throw together. Thanks!"
"Loved the concept of an easy peasy chicken Cordon Bleu, although my final result, even with the reduced sodium stuffing, was way too salty for our taste. I'll definitely try this recipe again with a few "less salt" tweaks and an addition of more "gravy" because the stuffing absorbed most of it by the time we reheated left-overs the next day."
"chicken Cordon Bleu Bake RecipeWhere I got the idea?http://www.tasteofhome.com/Recipes/chicken-Cordon-Bleu-BakeThis "chicken Cordon Bleu Bake" was supper yummy. I am so Happy that this makes 2 casseroles. One to eat and one to freeze. I love the idea of having a casserole that I can just take out of the freezer the night before and supper will be done the next day with little effort. Rodney and I both where a fan of this casserole delight."
"don't need that much ? no freezer ? == half the recipe / the half can of soup freezes quite well for later / something else maybe - fresh is always better !!! / so is ham - / even frozen left over is better than deli = salt , etc hope u get it !!"
"This recipe is easy to make and tastes delicious. The second casserole was eaten before we had a chance to freeze it."
"I have made this recipe a few times and it is yummy. I also like that the recipe makes two casseroles so I can freeze one to make another day"
"this is a quick and tasty casserole to make if you are having unexpected guests also my very picky family loved it"
"This was yummy and easy to make. ALthough I thawed 4 chicken breast thinking that would be 8 cups, it was not enough, so we had extra stuffing on top in half a pan.. Still froze the other half..My hubby wants me to try it with cubbed ham instead of the lunch meat strips, so Ill do that next time."
"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!"
"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."
"I didn't add the ham but it was very good."
"This is a yummy dish and is very easy to make."
"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."
"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."
"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."
"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."
"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"
"My new favorite recipe!"
"This recipe is quick, easy, and delicious. I cut the amounts in half and it was perfect for my family of 3! I would make this one again!"
"Great make one, save one recipe. I use canned chicken from food storage sometimes, it's faster. Love to keep on in the freezer for a sick friend's family."
"LOL---as I read this I was wondering...can the recipe be cut in half. Thanks Kristen...now I'm going to print it for future use!"
"My husband and I loved this recipe. As it was baking our house smelled wonderful. I was in a hurry so I cut up a roasted chicken that I had from the grocery. I also cut the recipe in half since this was my first time making this recipe I did not want to waste the second casserole if we did not like it. Next time I will make them both because I know it will get eaten. Very good!"
"I love this recipe, It's quick, easy and never any leftovers."
"I stumbled upon this recipe by dumb luck ...and it’s a definite KEEPER !!!!! I would give it 10 out of 10 stars .. I did a make slight variation. I used cream of chicken and mushroom soup. I also used slightly more milk than it called for... I was worried about it being a bit on the dry side. turned out verl well and we ate both pans in two nights...My family and kids loved it !!!"
"Have made this twice and given away the other pan to friends in need. Great recipe!"
"My family loved this! My 4, 10 & 15 yr old couldn't get enough."