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Chicken Cordon Bleu Bake Recipe

Chicken Cordon Bleu Bake Recipe

“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. YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, whisk together soup and milk.
  • 2. Divide chicken between two greased 13x9-in. baking dishes; sprinkle with pepper. 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 up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 45 minutes. Uncover; bake until heated through, 10-15 minutes. Yield: 2 casseroles (6 servings each).

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.

Reviews for Chicken Cordon Bleu Bake

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MY REVIEW
Reviewed Feb. 24, 2016

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 25, 2013

"This casserole was good!"

MY REVIEW
Reviewed Aug. 11, 2013

"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."

MY REVIEW
Reviewed Feb. 28, 2013

"Just pulled the frozen casserole out to use and my 16 year old son asked "OMg is that the one with chicken and ham and cheese....I LOVE that one!"

We keep this one in the freezer at all times for easy weeknight dinner!"

MY REVIEW
Reviewed Oct. 15, 2012

"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."

MY REVIEW
Reviewed Aug. 15, 2012

"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!"

MY REVIEW
Reviewed Jul. 23, 2012

"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."

MY REVIEW
Reviewed Apr. 16, 2012

"Chicken Cordon Bleu Bake Recipe

Where I got the idea?
http://www.tasteofhome.com/Recipes/Chicken-Cordon-Bleu-Bake
This "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."

MY REVIEW
Reviewed Apr. 4, 2012

"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 !!"

MY REVIEW
Reviewed Mar. 29, 2012

"This recipe is easy to make and tastes delicious. The second casserole was eaten before we had a chance to freeze it."

MY REVIEW
Reviewed Feb. 28, 2012

"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"

MY REVIEW
Reviewed Jan. 14, 2012

"this is a quick and tasty casserole to make if you are having unexpected guests also my very picky family loved it"

MY REVIEW
Reviewed Jan. 13, 2012

"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."

MY REVIEW
Reviewed Sep. 18, 2011

"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!"

MY REVIEW
Reviewed Apr. 26, 2011

"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."

MY REVIEW
Reviewed Jan. 14, 2011

"I didn't add the ham but it was very good."

MY REVIEW
Reviewed Sep. 7, 2010

"This is a yummy dish and is very easy to make."

MY REVIEW
Reviewed Sep. 7, 2010

"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."

MY REVIEW
Reviewed Jul. 27, 2010

"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!"

MY REVIEW
Reviewed Jun. 20, 2010

"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."

MY REVIEW
Reviewed Apr. 6, 2010

"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."

MY REVIEW
Reviewed Apr. 6, 2010

"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."

MY REVIEW
Reviewed Apr. 5, 2010

"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 REVIEW
Reviewed Mar. 7, 2010

"My new favorite recipe!"

MY REVIEW
Reviewed Feb. 9, 2010

"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!"

MY REVIEW
Reviewed Jan. 23, 2010

"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."

MY REVIEW
Reviewed Dec. 29, 2009

"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 REVIEW
Reviewed Dec. 29, 2009

"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!"

MY REVIEW
Reviewed Sep. 30, 2009

"I love this recipe, It's quick, easy and never any leftovers."

MY REVIEW
Reviewed Sep. 23, 2009

"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 !!!"

MY REVIEW
Reviewed Mar. 30, 2009

"Have made this twice and given away the other pan to friends in need. Great recipe!"

MY REVIEW
Reviewed Jan. 17, 2009

"Makes a lot! My husband, son, and I had dinner for 2 nights from the first oblong pan, and I divided the rest into 2 square pans for the freezer. I cut up roasted whole chicken from Costco, which I'm sure has added sodium, so I'm glad I used the lower sodium stuffing."

MY REVIEW
Reviewed Jan. 14, 2009

"My family loved this! My 4, 10 & 15 yr old couldn't get enough."

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