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Creamy Cordon Bleu Bake

Read Reviews (31)

"This is a quick and simple way to make a family favorite. Ham and Swiss cheese over chicken. Serve over rice. You could also try adding some fresh mushrooms or other vegetables." — Donna

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Original recipe makes 6 servings Change Servings

6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup

1/2 pound cubed ham steak
1 cup crushed saltine crackers
6 slices Swiss cheese

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs.
Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked.

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Reviews More Reviews

Most Helpful Positive Review

Jul 15, 2003

While this is very good (and easy), it makes a tremendous amount of sauce. I made pasta to put under the chicken. I think rice might be good as well.

—darcyv

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Most Helpful Critical Review

Feb 01, 2004

I wasn't pleased with this I found it very salty with canned soup. I will stick to my own recipe. I like traditional Cordon Bleu

—CLOVERDALE1

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38 Ratings

Jul 15, 2003

My family loved this dish (even the kids!). My husband was especially thrilled. I did add a bit of mustard to the sauce (sounds strange, but worked well). It's a definate keeper!

—LORIEN P

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Nov 07, 2008

This is a fabulous recipe! I made a few changes. Instead of cream of celery, I used sour cream and mixed with the cream of chicken soup. This cut down on salt and added a little zip. I also added frozen peas and carrots and served it over rotini! The whole crowd raved!

—Beth James, Midwest Cooking

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Oct 21, 2010

Not bad. I didn't care for the cracker crumbs on top of the cheese, but it didn't bother anybody else. When I make this again (I've already had requests) I'll be leaving them off. Hubby loved the flavor of the cream of celery soup. To be honest, to make enough to have leftovers for a second dinner, I added more of both the ham and the chicken. I left the remaining ingredients as written. Second night we used it as a baked potato topper, and was really well received.

—Suzy

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Jul 15, 2003

This recipe was very easy to make, and it was delicious! I would recommend this recipe for anyone who is looking for a way to warm up your tummy on a fall or winter day. I used sliced American cheese instead of Swiss and it was a wonderful substitute!

—KSSTARK92

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Mar 16, 2005

THIS WAS PRETTY GOOD AND EASY TO MAKE. I WOULD USE UNSALTED CRACKERS INSTEAD BECASUE IT WAS TO SALTY WITH THE HAM.

—NRBOVEE

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Nov 06, 2011

4.5 Easy and fast. Next time would use the lower sodium versions of the soups. Added about 3/4 cup of sour cream (mixed in a bowl with the soups prior to adding) and didn't find there to be an overabundance of sauce and it cut the salt. Plain bread crumbs on top with a few dots of butter so it wouldn't get all caked on the Swish Cheese. Served with white rice, broccoli, carrots and cauliflour, everybody happy!

—Phoebe

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Nutrition

Calories
438 kcal
22%

Carbohydrates
18.6 g
6%

Cholesterol
126 mg
42%

Fat
19.8 g
30%

Fiber
0.7 g
3%

Protein
44.1 g
88%

Sodium
1477 mg
59%

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

Nutritional Information

Creamy Cordon Bleu Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 438
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 8.3g 42 %
Cholesterol 126mg 42 %
Sodium 1477mg 59 %
Potassium 536mg 15 %
Total Carbohydrates 18.6g 6 %
Dietary Fiber 0.7g 3 %
Protein 44.1g 88 %
Sugars 1.4g
Vitamin A 10 %
Vitamin C 3 %
Calcium 34 %
Iron 27 %
Thiamin 42 %
Niacin 189 %
Vitamin B6 51 %
Magnesium 20 %
Folate 14 %

* 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.