READY IN 55 mins

Chicken Cordon Bleu Casserole

Read Reviews (162)

"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." — wandageitner

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in preheated oven until golden brown and bubbly, about 30 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 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.

—155GILLIS

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Most Helpful Critical Review

Mar 02, 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!

—barbarajean

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198 Ratings

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Apr 05, 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!

—jen

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Feb 07, 2007

I will make this recipe again. It was very very easy. Next time I may add another cream of Chicken and Milk Mixture and cut my chicken into smaller chunks. Though for a tasty and easy recipe, also one for potlucks... I am placing this in my file.

—Shelly J.

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Apr 13, 2007

My Family and I really enjoyed this recipe. those it was a little involved, It turned out really tasty. I did make a few adjustments. I coated the chicken cubes in Italian bread crumbs. I also added chopped onions when browning the chicken. Instead of the 1 cup of milk, I used 1/2 Cup and a 1/2 cup sour cream. It was not too runny for us. Just a nice sauce. I just mine over white rice. My hubby thought it would be better with little red potatoes so I will try that next time. I will surely make this again.

—Jen Cantrell

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Feb 10, 2011

This was great! I was always "afraid" of making chicken cordon bleu the regular way, because I have trouble getting the chicken cooked all the way thru without being dry, so this was a good caserole to try for me. My whole family enjoyed it, with only a small portion left for my 9 year old to pack it in his thermos for lunch the next day. This is a keeper in my recipe box thanks for sharing!

—AMYJ4KIDOS

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Jul 09, 2007

so, my husband loved this. i made a couple of changes- i added some flour and parsley to the bread crumbs, i only used 1/2 a cup of milk with the canned soup, i used mozzarella cheese, i precooked the ham a little to remove some moisture, i baked it shallow in a large dish for 1 hour. it was creamy and looked great. it was really pretty for a casserole. i am adding it to my rotation of husband pleasing recipes.

—FLUFFDAWG

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Feb 16, 2007

I would really give this a 4 1/2 stars. My family loved it. I have a picky eater and she had seconds. The only reson for the 4 1/2 stars is it was runny. I will add another can of cream of something to thinkin it up. I will make this again and try adding cream of mushroom or something. Thank you for this new addition to my menu

—Mindi Jones

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Nutrition

Calories
500 kcal
25%

Carbohydrates
24.2 g
8%

Cholesterol
141 mg
47%

Fat
28 g
43%

Fiber
0.8 g
3%

Protein
36.2 g
72%

Sodium
1017 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Cordon Bleu Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 500
Calories from Fat: 252

% Daily Value *
Total Fat 28g 43 %
Saturated Fat 10.6g 53 %
Cholesterol 141mg 47 %
Sodium 1017mg 41 %
Potassium 387mg 11 %
Total Carbohydrates 24.2g 8 %
Dietary Fiber 0.8g 3 %
Protein 36.2g 72 %
** Sugars 3.6g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 41 %
Iron 24 %
Thiamin 41 %
Niacin 134 %
Vitamin B6 31 %
Magnesium 17 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.