Chicken Cordon Bleu Casserole Recipe

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We have taken a delicious spin on the classic Cordon Bleu by turning it into a casserole. In just minutes you can throw this simple Cordon Blue casserole together that people will rave about. It's definitely a family favorite at our house.

how to make easy chicken cordon bleu casserole

One of my husband’s very favorite meals is Chicken Cordon Bleu.  We have tried all kinds of variations of it, but this one is at the top of the list.

How to make Chicken Cordon Bleu Casserole

This is an extremely simple dish that is practically impossible to mess up. If you are a beginner in the kitchen, this is the perfect dish to make to fool your guests or family.

Follow these steps and people will think you are a gourmet chef in no time.

Step 1: Preheat your oven to 375 degrees F. Spray a 2 quart baking dish with non stick cooking spray. You will also want to prepare your stuffing according to package directions. Set the stuffing aside.

Step 2: In a medium sized bowl, combine your cream of chicken soup with your dijon mustard. Then mix in your chicken, broccoli and ham. Combine until everything is fully coated.

Step 3: Spoon your mixture into a 2 quart baking dish that has been previously coated by non-stick cooking spray.

Step 4: Top with cheese slices then sprinkle on the stuffing previously prepared.

Step 5: Place in the preheated oven and bake for 35 to 40 minutes or until it is heated through all the way.

how to make your own cream of chicken soup

Many people are a little freaked out by the idea of canned cream of chicken soup and the preservatives and the unknown of what is really in it. But we have found a simple and delicious recipe that you can make yourself, at home.

Don’t get me wrong, I have no problem using the canned cream of chicken soup, but if you are ever in a bind and don’t have time to run to the store, this homemade version is simple and requires on hand ingredients that everyone has.

This recipe takes minutes to throw together. All you need is:
-2 1/2 cups chicken broth
-1 1/2 cups milk
-1 cup flour
-1 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon garlic salt
-1/2 teaspoon onion powder
-1/2 teaspoon parsley

Combine all ingredients in a deep pan or pot, over the stove. Bring to a boil, and stir continually until there are no lumps and it begins to thicken.

Remove from heat. Place in fridge until ready to use. If not using immediately, store in an airtight container for up to one week, in the fridge.

looking for side dishes to go with this Cordon Bleu recipe?

Slow Cooker Glazed Carrots
Layered Cobb Salad
Make Ahead Mashed Potatoes
Slow Cooker Green Beans

Serves: 6

Chicken Cordon Bleu Casserole Recipe

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (6 ounce) package chicken stuffing mix
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 Tablespoon Dijon mustard
  • 4 boneless skinless chicken breasts (cooked and diced)
  • 3 cups broccoli florets (fresh and broken into pieces)
  • 2 cups ham (cooked and diced)
  • 6 slices Swiss cheese

Instructions

  1. Preheat oven to 375ºF.
  2. Prepare stuffing as directed on package. Set aside.
  3. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray.
  4. Top with cheese slices and then sprinkle on the stuffing.
  5. Bake 35 to 40 minutes or until heated through.
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https://media.sixsistersstuff.com/recipe/chicken-cordon-bleu-casserole-recipe/

(Recipe adapted from Kraft Recipes)
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Chicken Cordon Bleu Casserole serving on white plate

easy chicken casserole - chicken cordon bleu casserole

easy chicken cordon bleu casserole recipe
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Chicken Cordon Bleu Lasagna Recipe
Chicken Cordon Bleu Nuggets

Comment on this Recipe

135 Responses to “Chicken Cordon Bleu Casserole Recipe”

  12. toni1965
    I made this tonight and it was fabulous. For clarity, because it wasn't specifically noted, don't cook the broccoli before you add it. I didn't and it was perfectly cooked. Also, I seasoned my chicken (I used boneless thighs) while I cooked it and it was super yummy. My bocce team loved it :-)

    I will make this again!!
    August 20, 2012 at 9:42 pm
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  16. Amy Baker
    so, my husband and i have never been big chicken cordon bleu people, but your recipe looked so good we had to try it! it turned out amazing. i baked my chicken in a small dish and drained then completed the rest. next time though, out of personal preference, i think i'll be using less mustard. overall totally amazing! :D
    September 6, 2012 at 10:48 pm
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  34. Six Sisters
    Frozen broccoli florets should work fine. Or you can just buy a couple bunches of fresh broccoli in the produce section of the grocery store. Just rinse it off well, trim off the thick stem and add the top which is the florets. Good luck and way to go on starting cooking! These are user friendly recipes! :) -The Six Sisters
    January 3, 2013 at 11:32 am
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  36. JMF1214
    I made this for dinner tonight. I thought I had a can of soup, but turns out I didn't so I substituted sour cream. I used shredded swiss and mixed it into the chicken/ham then threw some on top before adding the stuffing. I used a mix of broc & cauliflower because that's what I had in the freezer. Not only did it smell amazing, but it was delicious as well. Thanks for sharing!
    January 21, 2013 at 5:18 pm
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  43. Adam and Jennine Watson
    I'm making this tonight. I just salt and peppered some chicken breasts and cooked them on low in the crock pot today. Then just shredded the chicken and threw the rest of the recipe together. I'm excited to see if the broccoli cooks nice since I haven't had much luck with fresh broccoli in the past. Chicken Cordon Blue is a favorite of mine so if this compares at all I will be so happy.
    March 11, 2013 at 6:12 pm
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  45. Emily H
    This turned out really yummy! I can hardly get much of a response out of my husband when it comes to me trying out new recipes. He'll say, "It's not bad." He might as well just say, "It's not good."

    But on this one, the hubs really enjoyed it and said it was "pretty good."

    So that's saying a lot!
    April 12, 2013 at 5:29 am
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  48. jose renteria
    I just made this today for my girlfriend I was nervous since I am a novice chef , but wow this was so easy and came out so delicious . Other than one small change I would make to it to suit our tastes it is a wonderfully easy and tasty recipe.
    July 2, 2013 at 9:00 pm
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  49. Angela Bianco
    My family & I LOVE 'Chicken Cordon Bleu', but I don't make it very often because it's a bit time consuming to prepare. I was very happy to see your 'Chicken Cordon Bleu Casserole' recipe, as it looks to be very quick and easy to assemble, and it definately sounds delicious! All of your recipes sound fantastic, so I now signed up for your Newsletter. Thanks for your terrific recipes, and I'm very much looking forward to receiving even more of them in your Newsletters. Keep 'em comming, ladies....we LUV U !!
    July 13, 2013 at 9:14 am
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  53. MD
    Making this right now and it smells yummy! Some people were saying it was a bit salty so I got low sodium chicken stuffing (stove top makes). That should help a lot. You can also look for low sodium cream of chicken soup although harder to find.
    August 6, 2013 at 12:58 pm
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    • Cyd
      If you click on the MAGIC button under the picture and then click on NUTRITION it will give you all of the nutritional information on this recipe. This is our new sister site - MyRecipeMagic.com. Hope you'll stop by and check it out! Best of luck on feeding the masses!!
      September 21, 2013 at 10:19 pm
      Reply to this comment
  59. Cassandra
    This receipe is amazing!!! I used 2 cups of shredded swiss cheese and steamfresh broccolli, but it worked soooo well! My husband doesn't like stuffing so i am going to use stuffing bread crumbs mixed with butter and parmesean next time. Thanks!!
    October 9, 2013 at 2:23 pm
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    • Mare
      I am making this tonight for the second time in less than 2 weeks. Everyone enjoyed it, but to comment on a previous question, I boiled the chicken breasts in low sodium chicken stock and added some herbs and a bay leaf. My husband thinks boiled chicken is tasteless, but he had no complaints about the dinner. Its a winner..
      November 4, 2013 at 1:59 pm
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    • Cyd
      If it is completely thawed, you just need to be sure it is heated through (that is if it has been cooked before freezing). May take about 20 to 25 minutes. You may want to cover it with foil so that it doesn't burn or brown too much on top. Just watch it closely.
      November 6, 2013 at 9:51 am
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      • Emily
        I am wanting to make this as a freezer dish (to use postpartum). so if it's cooked before freezing you'd recommend cooking covered for 20-25 mins also at 375? OR would you recommend making it all but not baking and freezing immediately? If so would the baking time be the same thawed overnight and bake @375 for 35-40 minutes?
        January 13, 2015 at 12:16 pm
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        • Cyd
          Hi Emily. You could really freeze this either way. The chicken is already cooked in this recipe. The main thing is to be sure it's heated all the way through. It works best to have it completely thawed. Just keep a close eye on it and you will be fine. The cooking times should be pretty close to what you put in your comment.
          January 13, 2015 at 3:53 pm
          Reply to this comment
  70. Alice Shockley
    This was great! I boiled 4 frozen breasts (some were really small) and a couple frozen thighs because I needed to get use them. I used frozen broccoli that I just thawed in hot water for a few minutes. I didn't have any Dijon mustard, so I used about 1/2 tbsp. of spicy brown. I just used the deli-sliced ham lunch meat, cut into small pieces. I used low fat soup. My husband and I didn't think it was salty at all! Maybe the people who do are seasoning the chicken or using a really salty ham, because it tasted just fine to us using the regular sodium everything. This is a keeper! I'll definitely make it again!
    February 9, 2014 at 6:35 pm
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  73. Nora
    Has anyone prepared this dish to be cooked later? If so, what cooking time would you recommend after being refrigerated? I want to prepare and give to a friend who just had a baby to cook and eat when they don't feel up to cooking. Thanks for any suggestions!
    April 19, 2014 at 9:23 am
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  74. Heather
    Turned out way too salty! Any suggestions to cut the sodium? I followed the recipe except used cornbread stuffing, served broccoli on the side and I added my chicken in raw and cooked it all together since thats how it is written out on the kraft website. It was ok. Would suggest using 2 boxes of stuffing though.
    April 26, 2014 at 11:28 pm
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  75. Annette
    I made this recipe tonight. The only difference was that I used canned chicken to make it easier and added pepper, lawrys, and minced onion. If I were to make this again I would double the amount of cheese because I love cheese and I would add another can of cream of chicken soup. I like my casseroles very moist. This was okay tonight, just not a ton of flavor.
    June 30, 2014 at 5:28 pm
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  79. Amy Wedekin
    I made this comfort food casserole a couple of months ago on a dreary, rainy day.... It was SO delicious. My husband loved it too! I've been craving it ever since then, so I'm making it tonight for dinner. The only thing I did differently was use shredded swiss cheese (probably more than the amount in the recipe) and I mixed some of the cheese in with the chicken, ham, soup mixture and then layered some on top with the stuffing. My mouth is watering as I type this.
    October 20, 2014 at 7:09 am
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  82. Veronica
    Wow, this was REALLY good!! I left out the broccoli. I rinsed the ham and it was still a tab bit on the salty side so I will look for low sodium stuffing and cream of chicken next time but it was still delicious! I was a little confused about the stuffing like others commented because on the box, preparing tells you to boil the water, butter then add the stuffing so your basically cooking it. I just melted the butter in the microwave and mixed it all in a bowl and let it sit for a few minutes while it got absorbed. I cooked this dish in a 8x8 cassarole baking dish, added a layer of chicken mixture, a layer of cheese, repeated that and added stuffing to the top. I couldn't be more happy with the dish, it's definitly going into the rotation. Thanks so very much!!
    December 4, 2014 at 10:13 am
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  83. Angie B.
    How many servings does this recipe make? This casserole looks and sounds scrumptious, as it contains everything which my family and I love. When I make it, I'll use lower sodium ham from the Deli Dept. (and chop it myself), and lower sodium Swiss Cheese. I'll also add in a couple of 'tiny' sprinkles of garlic powder in order to bring out the flavors in this lovely dish... (but not enough where you could actually taste it.) We love (real) "Chicken Cordon Bleu", but this dish is a much quicker and easier version of it when you're in a hurry. I plan to serve it with parsleyed and buttered "No-Yolk Egg Noodles", and a Spinach Salad. I'm anxious to make this dish, and I'm sure that it will be a huge hit with my family.
    February 12, 2015 at 11:43 am
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    • Cyd
      Hi Angie. Just click on the MAGIC button under the picture on the post. Then close to the top left hand side click on NUTRITION. It will give you all of the nutritional info on this recipe and servings. This is MyRecipeMagic.com. All of our recipes have a MAGIC button on them and offer this great tool. Hope this helps!!
      February 16, 2015 at 4:15 pm
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  88. Christine
    I made this recipe last night, it was a huge hit with my family. I basically followed the recipe, though I did add a 1/3 milk, Arnold stuffing, 3 chicken breasts that I poached, half shredded swiss and half shredded monterey jack cheese, and thin sliced deli ham cut into strips. When I made the stuffing, I cut the butter by 2 TBSP so I could use that amount on the top of the casserole when I baked it. I used pats all over to keep the top moist. My husband is a little picky and he had three helpings. I will make this again and again. It's a 10!
    March 16, 2016 at 2:29 pm
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  90. Crystal
    Made this last night with thanksgiving leftovers. Was a huge hit! I will definitely be making it more often & freeze it in foil oven containers minus the stuffing. Tweaks were turkey instead of chicken (4 cups) figured twice the poultry as ham (chopped spiral) About 1/4 cup milk in the soup mixture Shredded mozzarella with the sliced swiss Omitted broccoli from other suggestions Cooked covered all but the last 10 minutes. I also put half the meat soup mix on the bottom, layer of cheese then the rest of the meat & more cheese then the stuffing.
    November 29, 2017 at 6:44 am
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  92. Sharon
    I’ve got this in the oven right now! I used canned chicken because what I pulled out of the freezer didn’t defrost in time. We are considering using this for a women’s church Christmas dinner so I needed to give it a taste test and see how easy it would be for a crowd of 50 hungry ladies!
    September 11, 2018 at 6:58 pm
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  94. Jonell
    So if you are willing to cook it longer I cut the chicken in chunks and put it in raw and it turned out great! I also didn't make the stuffing first, I just put the stovetop stuffing on the top and poured 1/3 cup melted butter over the top and covered it while baking. It wasn't as fluffy but it was still wonderful! I cooked in for an hour and a half at 350 just because I had kid activities and had to leave it cooking while i was gone. Worked like a charm.
    November 8, 2018 at 8:31 pm
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