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.
Christine says
Do you mix the cream of chicken soup with water before adding or just straight out of the can?
The Chunky Chef says
Straight from the can.
Terre says
Amanda, could I use lobster in this recipe?
Terre says
And omit the ham maybe substitute shrimp/crab meat?
The Chunky Chef says
I haven’t tested it, so I’m not sure if any changes would need to be made.
Terre says
Amanda, thank you for responding… I think I am going to try it out, I will try to get back to you with the results 😉
Terre says
Loved this recipe, thank you so very much, I have been searching for a Chicken Cordon Bleu CASSEROLE. I made it for my elderly mother and myself it turned out amazing I adjusted the recipe a bit no salt and I use shredded Gruyère and Swiss cheese 🤤👍🏽
Janalee Klovos says
Not sure if I missed it but I did not see serving size how many servings does this recipe do?
The Chunky Chef says
I don’t measure my serving sizes precisely, but I estimate this recipe serves about 8. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc 🙂
Sandy Hanstein says
My family loves this recipe.Its also so easy, the hardest part is cutting up the chicken.I make with a side of rice and a vegetable.
Rachel Walters says
We’ve totally made it without cutting the chicken up first! Just serve with a knife and cut it up after the fact. It works great, but potentially a pain if you have little bitty kids….but, yes, this easy recipe can in fact be made eve easier if your in a terrible pinch!
Kelli says
Very excited to be making this for family new Year’s Eve
Elizabeth Delude says
I’m currently making freezer meals for my grandmother. I’ve been preparing foods in mini disposable loaf pans, wrapping with tinfoil and saran wrap. Do you think I could top them with the buttered breadcrumbs or have them in a seperate freezer bags for her? I’m trying to limit the steps as much as possible for added ease, and also they are only individual servings not a whole casserole.
The Chunky Chef says
Bless you for making meals for your grandmother! I haven’t tested freezing this recipe with the stuffing on top, so I can’t say for certain how well that would work out. If you do some experimenting, I’d love to know how it turns out 🙂
Pat says
The family liked it, but it was salty. Also, the stuffing topping was too crispy and messy. Next time I’ll prepare the Stovetop stuffing in the normal way, then put it on top. I used sliced ham with a slight honey flavor to it. I won’t use that again.
June Cuthbertson says
OMG! I couldn’t stop eating it. Amazingly easy and delicious
Danielle says
Thank you for a delicious recipe! I typically make this with whole chicken breasts, but cutting them into pieces made serving much easier. I look forward to trying your other recipes 🙂
Dawn says
I had leftover ham from Christmas and needed to use it up. Instead of campbells soup i used about 2 cups of my leftover ham gravy and added a cup of sour cream. Also used leftover stuffing (with celery and onion) and used sliced swiss cheese. I added broccoli, asparagus and spinach so it was a one and done meal! Everyone LOVED it! I made it again with leftover Easter ham! Totally great starter recipe that can be tweaked to your liking! Thank you!
Jeri says
I wanted something quick and easy. I doubled the soup/milk because I like a creamier sauce. Added garlic powder and hot pepper for some pep! Otherwise made as the recipe stated. Simple, quick, and tasty! I like the idea of adding asparagus, broccoli, or spinach. Will try that next time. 🙂
Julia Gardner says
We loved this wanted to make a complete meal so added blanched broccoli before the cheese layer It is in our regular meal rotation.
Debbi says
This is my second attempt with this recipe. I made a few changes this time, I diced the chicken and ham, omitted the paprika ( I can’t eat it ) and used bread crumbs instead of stuffing, AWESOME! Everyone preferred this way, I could eat it either way! Thank you
Zackary Aufdermauer says
Always make this with leftovee ham and add that in (and less chicken). I also love adding asparagus and broccoli under the cheese layer.
Canadian home cook says
I made this recipe but made a few changes. I used a little of Italian seasoning (since I didn’t have most of the listed spices). I use cream of mushroom instead of cream of chicken. I use herbed havarti cheese instead of Swiss and I added a layer of fresh baby spinach and slice fresh mushrooms between the cheese layer and the soup mixture. It was a hit with my family. We liked it so much I made it the next week.
Robin says
I did it this way too and everyone loved it.
Natalie Parsons says
This sounds delicious .. do you cover the casserole dish with foil while it’s baking ?
The Chunky Chef says
Hi Natalie 🙂 I never do, since I love the crunch it gives the stuffing.
Carol says
I made mine today with my homemade cornbread stuffing and fresh herbs. Delish!
Leanne says
How many does this serve?
The Chunky Chef says
I would say about 6 people 🙂