Recipe by wandageitner
"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."
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skinless, boneless chicken breast halves - cut into chunks
plain dried bread crumbs
oil for frying
Swiss cheese, cubed
1 (10.75 ounce) can
condensed cream of chicken soup
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.
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!
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!
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.
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.
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!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Cordon Bleu Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 252
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