Holly's Chicken Cordon Bleu Casserole Recipe - Allrecipes.com
Holly's Chicken Cordon Bleu Casserole Recipe

Holly's Chicken Cordon Bleu Casserole

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

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch casserole Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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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  • Cook's Note
  • To save time, I buy the fully cooked chicken breast strips and diced ham to use instead of preparing my own.

Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2010

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!

Most Helpful Critical Review
Oct 22, 2010

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.


79 Ratings

Feb 10, 2011

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.

Oct 21, 2010

Oh my was this good! I served it tonight and got one comment that it tasted like a 5-star restaurant! I do think I will change a few things next time. There was too much of everything to fit in my 9x13 baking dish. I could probably have gotten by with about half of the chicken and half of the cheese. It also seemed like there wasn't quite enough of the soup/sour cream mixture, so will probably double up on that next time. i was worried about it spilling over in the oven, so put down a sheet of aluminum foil. Thankfully, it didn't spill over. Will enjoy this again and again. Thanks for sharing Holly!

Oct 11, 2010

This is a very easy and tasty meal! Will make it again!

Dec 17, 2010

This is the first time I've taken the time to review something on here, but this recipe was soo good, I wanted to make sure others tried it. It is the best casserole I've ever eaten!! My only alterations- I didn't use parmesean cheese because I didn't have any, I only used 4 (whole) chicken breasts, 4 cups of cheese (6 seemed like too much since I used less chicken, I used 98% fat free condensed soup, and I didn't add the extra butter at the end. It tasted perfect. I won't change anything for next time, except to maybe add an extra cup of cornflakes for the top. Also, don't leave out the green onions, they add A LOT of flavor! Thank you Holly S.!

Dec 13, 2010

Was not to my liking! The sour cream and soup sauce was not very good! Sorry!

Jan 06, 2013

Amazing! Had to do some substitution based on what I had: only used 6 chicken breasts substituted 5 cheese Italian blend cheese for 2 cups of the swiss and used crushed club crackers instead of cornflakes. I did sauté the mushrooms & green onion together in the pan before I cooked the chicken breast. Also, I deglazed the pan with white wine and mixed the cream of chicken soup & sour cream in the pan afterwards. Will definitely make again & again. Thanks! ***still making it a couple years later. It's easy to throw chicken breasts in the oven while cleaning the kitchen, then slice and throw in the fridge for the next day. Made it without sauteing the mushroom and onion, still don't use a full 10 chicken breasts, always sub 1 sleeve of club crackers, crushed for the corn flakes and is still a hit. Thanks for your recipe!


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  • Calories
  • 684 kcal
  • 34%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 37.8 g
  • 58%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 50.4 g
  • 101%
  • Sodium
  • 1225 mg
  • 49%

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

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