- 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 shredded Swiss cheese
- 3 cups shredded cheddar cheese
- Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, whisk together soup and milk.
- 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).
Reviews for Chicken Cordon Bleu Bake
"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."
"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."
"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."