Holly's Chicken Cordon Bleu Casserole

Holly's Chicken Cordon Bleu Casserole

54 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Holly S.
Recipe by  Holly S.

“If you like Chicken Cordon Bleu, you will love this casserole! This is one of my family's favorites!”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch casserole

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. Mix the corn flake crumbs, Parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
  3. Mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. Place the rest of the chicken strips onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining 1/3 of the crumb mixture. Drizzle with 2 more tablespoons of melted butter if desired.
  4. Cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.

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Reviews (54)

Rate This Recipe
Sarah Jo
68

Sarah Jo

This was kind of a last minute-family dosen't want Burrito Pie kind of dinner. I cut this recipe down by half and used two very large BLSL chicken breasts that I pounded down semi-thin and cut into largish chunks. Before adding the chicken to the casserole, I did lightly bread it with a little whole-wheat white flour, onion/garlic powder, paprika, oregano and fresh ground pepper and browned it in a little EVOO. I did not have green onions so I used one small yellow onion. I did make my own cream of chicken soup from scratch (I try my best to make what I can from scratch without using processed products or high fat ingredients) while incorporating a little of the sour cream. I cooked the onions (with a few minced cloves of garlic) after I browned the chicken in the hot EVOO, then added a little glug of white wine to deglaze the pan, then a cup and a half or so of organic chicken broth. I let the sauce reduce, then wisked in about a 1/4 cup or so of reduced fat sour cream and just a touch of fat free half-n-half. Wa-la, cream of chicken soup without using processed foods! I'll tell you, my family loved this casserole. Even my picky kid who will darn near turn his nose up at anything scarfed two helpings. I had one bite and thought it was heaven. Next time, I'll serve this with homemade fluffy biscuits. Just a side salad wasn't enough for my boys. You needed something to soak up the extra sauce!

jm0513
32

jm0513

The flavor on this is very yummy, my son especially loved and he doesn't like mushrooms. What killed it for us was the corn flakes. 4 cups is way too much, they overtook the dish. It made it hard to eat and we all tried picking them out. Normally we like that type of thing. I wouldn't even make it with them again, I would use either Ritz if I wanted cracker, or broken biscuits, and I would only use half the amount.

jjam1303
30

jjam1303

I cut this recipe back and it was still a little bit too much for us. I cooked it exactly as it said, but it was lacking some flavor. I believe that some garlic and onions would up the flavor tremendously so the next time I try it I will be adding that. I also think that using shredded or ground chicken would work much better. Chunks/strips were a bit cumbersome, I also think that a cheese mixture would bump up of the flavor. All in all, it is a good recipe but it just needs some modifications for our household.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 37.8 g
  • 58%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 50.4 g
  • 101%
  • Cholesterol
  • 163 mg
  • 54%
  • Sodium
  • 1225 mg
  • 49%

Based on a 2,000 calorie diet

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