This Chicken Cordon Bleu Casserole is a classic comfort food made easier! Tender chicken, gooey cheese, and savory ham are tossed in a creamy sauce, then sprinkled with a crispy stuffing topping.
What is chicken cordon bleu?
Chicken cordon bleu is a dish made with breaded chicken that’s stuffed with ham and cheese, then pan-fried to crispy perfection.
This recipe has everything you love about the classic dish, but made easier, because there’s no rolling or pan-frying necessary! Simply stir the ingredients together in a bowl, pour into a baking dish, and bake!
All your favorite cordon bleu flavors without all the work!
- Condensed Cream of Mushroom Soup – a common base for casserole-style dishes, this soup adds an earthy flavor and creamy texture. If mushrooms aren’t your thing, try another condensed cream of “x” soup such as chicken!
- Sour Cream – helps to create a rich sauce without being overly heavy, because it adds a subtle tangy flavor. Full-fat is called for in the original recipe, but a light sour cream or even yogurt may be used instead.
- Milk – thins the mushroom soup and sour cream just enough to become an ultra luxurious sauce to coat the ham, chicken, and cheese. Any milk (skim, whole, etc.) will be just fine. Half-and-half or even heavy cream may be used for an even richer dish.
- Spices: Paprika, Garlic Powder, Onion Powder, Salt, and Pepper – a simple, yet effective homemade seasoning blend that keeps this dish from being too bland. Sautéed onion and garlic may be used to replace the garlic and onion powder, if desired.
- Ham – 1 (8 oz) package cubed ham is used in the original recipe, but this would be a great recipe to use up that leftover holiday ham! If you’re not a fan of cubed ham, try sliced ham instead!
- Chicken – any mildly seasoned cooked chicken will work in this recipe. Breasts, thighs, doesn’t matter! I used 1 (1 pound) store-bought rotisserie chicken to keep prep easy. Whatever you use, you’ll need 4 cups cubed and cooked chicken.
- Cheese – to keep things classic, we used 8 oz shredded swiss cheese. Provolone, havarti, or any mild cheese that melts well will work if you’re not a fan of swiss cheese. Regardless, shredding your own cheese is better than pre-shredded cheese, because it melts better.
- Stuffing Mix – a makeshift “breading” that adds delicious flavor and crispy texture. Don’t want to use stuffing mix? Try the topping from my chicken divan or chicken casserole instead.
- Butter – adds a rich, buttery flavor and allows the stuffing mix to become golden brown and crispy. Unsalted butter is preferred, but salted will work in a pinch. Simply reduce the amount of additional salt in half.
- Honey Mustard Dressing – for serving. Although it’s not 100% necessary, I highly recommend serving it for dunking or drizzling over the baked casserole. The sweet and tangy flavor of the dressing cuts the richness of the dish!
How to make
Stir, pour, bake, and serve! This quick, easy, and delicious dinner only dirties two dishes!
- Place soup, sour cream, milk, paprika, garlic powder, onion powder, salt, and pepper into a large bowl, stir until well combined, then stir in ham, chicken, and 1/2 the cheese.
- Pour mixture into a greased 9×13 inch baking dish, sprinkle with remaining Swiss cheese and stuffing mix, then drizzle with melted butter.
- Cover and bake at 350 degrees F for 15 minutes, then uncover and cook until the casserole is hot, the cheese has melted, and the topping is crispy!
What to serve with chicken cordon bleu casserole
This casserole is definitely hearty enough on it’s own, but if you’re looking to bulk it up, serve it over pasta, potatoes, or rice with a side of garlic bread, a salad, and some veggies!
- Instant Pot Mashed Potatoes
- Instant Pot Basmati Rice
- Garlic Bread
- Drop Biscuits
- Pear, Blue Cheese, Candied Pecan Salad
- Air Fryer Broccoli
What kind of sauce goes with chicken cordon bleu?
The creamy sauce in this casserole is made with cream of mushroom soup, sour cream, milk, and a variety of spices. Serve honey mustard as a dipping sauce on the side or drizzle it directly over the casserole.
How to store
Leftover casserole will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-5 months.
To reheat, thaw in the fridge if frozen then microwave or heat in the oven until warmed through.
Chicken Cordon Bleu Casserole
Equipment for this recipe
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (8 oz) container sour cream
- 1/2 cup milk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
- 1/2 teaspoon pepper
- 1 (8 oz) package cubed ham
- 4 cups cubed and cooked chicken I used 1 small rotisserie (about 1 pound)
- 1 (8 oz) block swiss cheese shredded and divided
- 1 (6 oz) box stuffing mix
- 1/2 cup unsalted butter melted
- Honey mustard dressing for serving
- Preheat oven to 450 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Place soup, sour cream, milk, paprika, garlic powder, onion powder, salt, and pepper into a large bowl, then stir until well combined.
- Stir in ham, chicken, and 1/2 the cheese, then taste and re-season, if necessary.
- Pour mixture into prepared baking dish, sprinkle with remaining Swiss cheese and stuffing mix, then drizzle with melted butter.
- Cover with tin foil that’s been sprayed with cooking spray (this prevents the cheese from sticking) then bake in preheated oven for 15 minutes.
- Uncover and cook an additional 15 minutes or until the casserole is hot, the cheese has melted, and the topping is crispy!
- Serve with honey mustard dressing and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.