This chicken cordon bleu casserole has layer after layer of great classic cordon bleu flavors, topped with a savory stuffing and baked until bubbly!
Soon to be a family favorite, this chicken cordon bleu casserole is rich, hearty, and incredibly easy to prepare!
This is a sponsored conversation written by me on behalf of Tyson Foods NatureRaised Farm. The opinions and text are all mine.
The holidays are such a crazy time. Pure craziness, but in a good way! The last thing you feel like doing during this time of the year is slaving away over a dinner than takes multiple hours and dirties a ton of dishes right? Well I’m here to share with you guys my family’s GO-TO one-pan comfort food dish… the chicken cordon bleu casserole.
This casserole has some seriously amazing flavors going on… all the creamy, cheesy cordon bleu flavors we all know and love, plus some extra herbs in the cream sauce, and a topping of buttered savory herb stuffing! Usually kids can be pretty picky, but my kids devour this dish… even going back for seconds!
For the ham in this chicken cordon bleu casserole, I love to use NatureRaised Farms Uncured Smoked Sliced Ham. I love that it’s uncured and has no antibiotics, ever. You can find NatureRaised Farms ham in the deli cooler at Sams Club.
This casserole takes just minutes to prep, and you can even do some things to prep ahead and make it even easier!
Ways to Prep Ahead:
- Dice chicken breasts into 1″ pieces and keep in a sealed container in the refrigerator
- Tear NatureRaised Farms ham into 1″ pieces and keep in a sealed container in the refrigerator
- Combine cream of chicken soup with milk and seasonings and keep in a sealed container in the refrigerator
- You can even double the recipe, make both up (excluding the stuffing), keep one in the refrigerator for a few hours until you want to bake it, cover and freeze the second one for another meal!
Since you won’t have to spend more than 10-15 minutes prepping this meal, then it just bakes, unattended for 45 minutes, you’ll have more time to spend with your family!
I love to serve this chicken cordon bleu casserole as is, with a side of vegetables or a side salad… but some people prefer to serve it on top of a plate of buttered egg noodles or steamed white rice.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 3 raw boneless, skinless chicken breasts cut into 1″ pieces
- 1/2 tsp dried thyme
- 1/4 tsp paprika
- salt and pepper, to taste
- 8 slices NatureRaised Farms Ham Torn into 1″ pieces
- 6-8 slices Swiss cheese
- 1 can cream of chicken soup
- 1/4 cup whole milk
- 1 Tbsp fresh Italian parsley minced
- 1 tsp fresh thyme minced
- 1/4 tsp garlic powder
- salt and pepper, to taste
- 1 box Herbed Stuffing (I use Stove Top brand)
- 6 Tbsp unsalted butter melted
Instructions
- Preheat oven to 350 degrees F, and spray 3 quart baking dish (13×9″) with non-stick cooking spray.
- Cover bottom of baking dish with bite sized chicken pieces. Sprinkle with dried thyme, paprika, salt and pepper. Top with torn ham pieces.
- Place Swiss cheese slices on top of ham and chicken, so they are covered.
- In a small mixing bowl, combine cream of chicken soup, milk, parsley, thyme, garlic powder, salt, and pepper until smooth, thick and creamy.
- Spoon mixture over top of the cheese and spread to cover pan.
- In a mixing bowl, combine dry stuffing mix with the melted butter. Sprinkle over the top of the baking dish, so it is covered in buttered stuffing.
- Bake for 45 minutes, until golden brown and bubbly.
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Chef Tips
- Casserole can be served over rice or buttered egg noodles, or served as is.
- Casserole can be frozen.
- After cream of chicken mixture is added to the dish, cover tightly with foil and freeze.
- Thaw overnight in the refrigerator, then top with buttered stuffing and bake as directed.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Angela Smith says
I made this recipe today and I could tell right away that there wasn’t enough liquids, so I doubled the soup mixture. I also added a little more stuffing and butter. I would further suggest checking it afterward about 35 minutes as the full 45 minutes n the oven was a bit too long and made the topping a little too crunchy.
Diane says
Even simpler is this Southern Living recipe from the 80’s. It always earns raves for its elegance and deliciousness!
Arrange 8 skinless, boneless chicken breasts in a 13 x 9 baking dish. Top each with a slice of Swiss cheese. Combine 1 can Cream of Mushroom soup with 1/4 cup dry white wine and pour over chicken and cheese. Sprinkle with 1 cup herb-seasoned stuffing mix (I use Pepperage Farm), crushed. Drizzle 1/4 melted butter over crumbs. Bake in 350 oven for 45-55 minutes.
Mary Riley says
Without the ham, it is not Cordon Bleu
The Chunky Chef says
There’s ham in the recipe.
Mary Riley says
Was responding to Diane’s easier suggestion. Did not see ham in her description.
Joshua says
I’m assuming I put the paprika in with the soup step right? Just don’t see it in the recipe
The Chunky Chef says
Hi Joshua 🙂 Oh my, I’ll amend the recipe to reflect that, thanks for bringing it to my attention! You add the paprika, thyme, salt and pepper on the chicken, then there are additional seasonings in the soup step as well.
Aimee says
Has anyone added Dijon to this?
Cathi says
just to clarify—is the chicken put in raw or cooked?
The Chunky Chef says
Hi Cathi 🙂 The chicken is put in raw and cooks through as the casserole bakes 🙂
Christina says
I’m so glad someone asked this, I bought all the ingredients I needed today and thought wait…. it didn’t saw if the chicken was to be cooked or not. Thought I was going to have to wait to try it. Thanks!
Kathy says
And never try it with cooked chicken. I made that mistake and it was super dry. I’ll try it again with raw.
Susan says
My favorite casserole is Chicken Divan.
Christina says
My favorite casserole is actually a spicy cheesy corn casserole, we have it every Thanksgiving!
Peter Mathis says
Tomorrow night’s dinner!
Danielle S says
My husband’s Mexican Casser’ole
Amanda says
I , will have to find a gluten free stuffing (or invent my own), but my mom will love it as is.! Love that it can be made and frozen. So nice to pull a quick prepared meal from the freezer. Comfort food at it’s best!
Cathy Trochelman says
I need this in my life STAT!!! It looks seriously delicious!
Lauren @ Hall Nesting says
I want to dive into this right away. We might be those people that stop by unexpectedly now!
Amy Stafford says
Oh My this sounds incredible. Can’t wait to make it and enjoy!
Anna @ Crunchy Creamy Sweet says
My stuffing loving Hubby will go crazy for this dish! Sounds so yum!
christopher pupillo says
tried it using smoked paprika and really loved the added depth of flavor.
The Chunky Chef says
Hi Christopher 🙂 I’m so happy to hear that you enjoyed this casserole!! Love the smoked paprika addition 🙂
Dee says
This is totally my kind of casserole, and I love that you can prep ahead of time!
Angie | Big Bear's Wife says
chicken cordon bleu sandwiches are so good so I KNOW this casserole is going to be amazing! Dinner soon!
Karly says
Oh my word. This. Is. Beautiful. LOVE Cordon Bleu and LOVE stuffing, so how in the world could this do me wrong!? NEED to try this ASAP!
Tricia says
Tamale pie……
Jess says
Thanks for the yummy recipe.. do u think I could freeze with stuffing on top? I’d like to give it to my friend frozen who just had a baby so she can eat whenever
The Chunky Chef says
I don’t freeze it with the stuffing on top, as I’m not sure the texture would come out the same. There are freezing instructions in the recipe 🙂
Jocelyn (Grandbaby Cakes) says
This is just perfection!