Chicken Cordon Bleu Bake Recipe

4.5 45 59
Chicken Cordon Bleu Bake Recipe
Chicken Cordon Bleu Bake Recipe photo by Taste of Home
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Chicken Cordon Bleu Bake Recipe

Read Reviews
4.5 45 59
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'm pressed for time myself. —Rea Newell, Decatur, Illinois
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 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

Directions

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).
Originally published as Chicken Cordon Bleu Bake in Simple & Delicious January/February 2009, p13

Nutritional Facts

1 cup: 555 calories, 29g fat (15g saturated fat), 158mg cholesterol, 1055mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 46g protein.

  • 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.
  3. 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).
Originally published as Chicken Cordon Bleu Bake in Simple & Delicious January/February 2009, p13

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Reviews forChicken Cordon Bleu Bake

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annrms User ID: 2649709 272160
Reviewed Aug. 24, 2017

"I'm so glad I saw this recipe on FB! I'm looking forward to the leftovers!!! I used the last of my Thanksgiving stuffing that I had in the freezer. The recipe is easy to assemble and bake. I served it with cranberry sauce and steamed broccoli! Will make this again, for sure."

MY REVIEW
JenandBry User ID: 8216959 266049
Reviewed May. 17, 2017

"Made this for a dinner party. My guests all had second helpings. My family loved it. Definitely will make this again."

MY REVIEW
Cyndy User ID: 9293260 264630
Reviewed Apr. 13, 2017

"easy and delicious. I used homemade sausage stuffing that I had in the freezer. I also only put on less cheese and not until the end of cooking time because I wanted the stuffing to get and stay crispy."

MY REVIEW
pajamaangel User ID: 1603339 260335
Reviewed Jan. 26, 2017

"Everyone seemed to like this very much. I wasn't as impressed. The taste of the stuffing overwhelmed everything. If you like stuffing, you'll like this recipe."

MY REVIEW
abreendre User ID: 1799143 257070
Reviewed Nov. 21, 2016

"I will make again. Very tasty and easy to put together."

MY REVIEW
bjpalmer User ID: 467168 256915
Reviewed Nov. 17, 2016

"easy and yummy! Everyone in the family enjoyed it."

MY REVIEW
mommayor User ID: 6425768 256561
Reviewed Nov. 8, 2016

"My family liked this recipe. Will make again."

MY REVIEW
MsDoThang User ID: 7861820 254798
Reviewed Sep. 29, 2016

"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!"

MY REVIEW
cookincrockett User ID: 2642909 244400
Reviewed Feb. 24, 2016

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

MY REVIEW
sblazer User ID: 4891228 241020
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."

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