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Chicken Cordon Bleu Bake

I got this easy chicken cordon bleu 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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    2 casseroles (6 servings each)

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 2 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 350Ā°. 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.

Test Kitchen Tips
  • Chicken thighs taste great in this recipe, and they're usually cheaper at the grocery store than chicken breasts.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ā€™nā€™ cheese.
  • Check out more easy baked dinners to make tonight.
  • Nutrition Facts
    1 cup: 555 calories, 29g fat (15g saturated fat), 158mg cholesterol, 1055mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 46g protein.

    Reviews

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    Average Rating:
    • Kelandry
      Apr 5, 2021

      Honestly, it didn't taste like chicken cordon bleu to me at all. Nearly all the flavor comes from the stuffing and the cheddar cheese so it mostly tastes like stuffing at Thanksgiving. It wasn't bad but it wasn't cordon bleu and it certainly wasn't easier to make like I was hoping. If I bother with this again, I'll use more ham and swiss and cut back on the cheddar or leave it out. Maybe I can find or make some blander stuffing so it doesn't overwhelm the dish as much too.

    • Kelly
      Feb 8, 2021

      My family love this recipe! Only substitutions I made were I used a can of cream of celery instead of cream of chicken and used gruye're cheese instead of swiiss. So delicious!

    • coppertop67
      Jan 31, 2021

      Everyone liked it and ate it. Can't ask for much more than that!

    • Laura
      Dec 21, 2020

      My family really enjoyed the dish. There only remark was to substitute more swiss cheese for the cheddar.

    • bwanas
      Oct 5, 2020

      easy and tasty I just made 1 pan used 1/2 of everything except whole can of soup

    • sewingpianist
      Sep 30, 2020

      Beyond fabulous! This was easy, hearty, delicious! My husband raved about it!

    • jkmillermn
      Sep 23, 2020

      This is very good comfort food. Good as written but a bit better, to our tastes, with whole can of soup mixture per pan. moist and delicious. Family liked

    • CarolAnn
      Sep 19, 2020

      We love stuffing. Love this so much with stuffing. Didnt know what to make with chicken. Thank you a million. You made our day

    • whatever41
      Sep 9, 2020

      I use chicken thighs vs breast when available. More flavor and moist.

    • Sep 7, 2020

      Very good , simple recipe, can be made on a budget. Stuffing, isn't a lot of people's favorite . We probably all disliked it as a kid. Dont dismiss it though as a great ingreadent in many recipes. Grow up give it chance. (Or dont comment) did not have 2% milk. I added a spoon full of mayo to 1% fat free milk. Turned out great. One pan will work. Spread soup mixture evenly. Do not layer ingredients thicker in the big often times deeper dish. ( or will be dry)