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

Chicken Cordon Bleu Bake Recipe

Read Reviews (35)
4.65 35
Publisher Photo
“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. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside.
  2. Divide chicken between two greased 13-in. x 9-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. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 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(35)

AVERAGE RATING
   (48)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (10)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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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.

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