Chicken Cordon Bleu Casserole

Last night when I was putting this dish together, it occurred to me that this Chicken Cordon Bleu Casserole is a dish I make at least once or twice a month but I've never shared the recipe.  This is an easy, delicious chicken recipe that brings all the delicious flavor and textures of Chicken Cordon Bleu without all the work!

It all started a few years ago when I found a similar recipe in a magazine and knew I just had to make it!  Chicken Cordon Bleu is one of my most favorite recipes but the few times I've tried to make "the real deal" - it was hard and time-consuming!  Worth it?   Yes!  But not a practical dish that I can make often!

Jump to:

• Recipe

However... a casserole version?  I could get on board with that!

Of course my version has evolved over the years and I really can't say how close it is to that magazine recipe I started with, but it's easy, yummy, and makes a big batch (for my big family!).

Note - you can cut this recipe in half if you don't need a huge pan of it... or you can have extra for leftovers!!

I start by making 2 boxes of cornbread stuffing dressing mix.  I follow the microwave directions on the box, except I cut the butter in half.  I use the Great Value brand, but you could also use Stovetop!

And let me just say... please use the cornbread version vs. the regular "bread stuffing".  I can't even bring myself to call it "stuffing"... ha!    I mean really... that bread stuff is just bleh!    Okay, maybe that's just the southern girl in me... we always have cornbread "dressing" at Thanksgiving... nobody I know eats any kind of "stuffing".

Whatever you want to call it... After the boxed stuff is ready, I spray a 9x13" dish with non-stick spray, then spread it out in the pan.

Next, I spread cooked cubed chicken over the top of it.   If I had to guess, I'd say maybe 2-3 cups!?

I usually buy boneless, skinless chicken breasts,  bake them all at once (plain), then let them cool, cube them, and freeze them.  That way when I want/need a quick meal, I always have cooked, cubed chicken ready to go!

I wish the cubes had been a little smaller than they were, but they were still frozen when I put it together, so I just went with it!  You could also use rotisserie chicken or canned chicken if you want... this recipe is so versatile!

On top of that, I spread out chopped up swiss cheese and ham.  I don't always follow a precise recipe when making this, but I'd say about 5 slices of cheese and 5 slices of ham would be good!

So, I chop it up and "sprinkle" it over the chicken!

Next, I mix together a 10.5 oz can of cream of chicken soup, ½ cup of milk, and 1-2 Tbsp. Dijon mustard.  Except yesterday, I used spicy brown mustard because I was all out of Dijon.  See?  Very versatile recipe!

Oh, and my  husband prefers that I double this sauce recipe ... he likes it super moist and dripping with the sauce, but I can tell you from experience, it'll work either way!

At this point, you can cover the dish with foil and stick it in the frig until you're ready to bake.    When I know I'm gonna be busy with cakes, I love to get up first thing in the morning and prep supper.  This is one of my very-easy-to-put-together recipes that I can make early in the day, stick it in the frig, then cook in in the evening!

So... whenever you're ready to cook it, whether it's immediately or later...  bake it at 350° for 35-40 minutes and it's done!

Do you like Chicken Cordon Bleu?  Have you ever made a casserole like this?  

Here's a printable recipe for you:

Print

Recipe