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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

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Wanda Cleaver Geitner

I love making casseroles, and this one's so simple. The chicken breasts, Swiss cheese, and ham are cubed, rather than stuffed and rolled, giving you all the flavor of Cordon Bleu in much less time.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
  3. Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
  4. Bake in preheated oven until golden brown and bubbly, about 30 minutes.
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Reviews

155GILLIS
105
4/28/2007

I doubled this recipe and froze the ham, chicken and swiss. The first batch was really runny, but tasted great. For the second batch, I put some uncooked rice underneath the chicken, ham, cheese and soup mixture. The rice soaked up all of the juices and was super yummy. I think it would work well with stuffing mix as well.

jen
90
4/5/2007

I really liked it! I also took the advise of the others and used 2 cans of soup...and I cut the milk down to 1/2 cup. Sprinkled bread crumbs on top as well. Mine was not too runny or mushy-it was just right!

barbarajean
85
3/2/2007

okay, way too much work for a casserole for me and too runny. I did like the flavour... so I've just made this again with many alterations. Instead of all the messy egg/milk wash and breading in all that oil, I just quickly stirfry the chicken plain in an oil sprayed pan,then add the cooked chicken cubes with the cubed ham & cubed cheese in the dish, pour the soup over & I used sour cream like another reviewer said, then topped with a bread crumb topping mix of crushed bread crumbs & a couple of crushed ritz (2 or 3 only) My family liked this but I really liked how easy it was - especially if you've got all the cubes done earlier! thanks for a good base!