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

Chicken Cordon Bleu Bake Recipe

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4.5 36
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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

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

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.

Directions

  1. Preheat oven to 350°. Prepare stuffing mixes according to package directions.
  2. Meanwhile, in a large bowl, combine soup and milk; set aside.
  3. 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.
  4. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted.
    Yield: 2 casseroles (6 servings each).
Originally published as Chicken Cordon Bleu Bake in Simple & Delicious January/February 2009, p13

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

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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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!"

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