Chicken Cordon Bleu Casserole Recipe

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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!

Chicken Cordon Bleu Casserole Recipe:
Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

(Recipe adapted from Kraft Recipes)

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  1. KS says:

    Do you think this would work as a freezer meal? I like to double and triple stuff, so that I can put a couple in the freezer (not that this one would be too hard to pull together fresh).

    • toni1965 says:

      Hi Christine, did you cover yours while it cooked? The recipe doesn’t indicate so but I don’t want it to dry out if I don’t cover it.

      Thanks,
      Toni

  2. toni1965 says:

    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!!

      • Bridgett says:

        I cut my chicken breast up into bite sized pieces and boiled them in chicken broth for about 5 minutes. (I added about 1 tbsp salt to chicken broth) Although they were instantly cooked when I put them in.

  3. Amy Baker says:

    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

  4. benny says:

    I made this last night for the family and it was a big hit, it was so quick and easy! I didn’t cover it while baking so the broccoli still had a nice crunch and the stuffing was nice and crispy, just the way we like it. This will def be on the dinner menu in the future. Thank you !

    • Kristen says:

      Becky, I’m a crock pot beginner: Do you just cook it covered in water in the crock pot? Or chicken stock? And can you throw it in the crock pot frozen?

  5. Made this for dinner tonight and it was great!! I did find it very salty. I think it was mostly the ham. And I used a rotisserie chicken, which worked really well! Just need to find a way to control the salt and it’ll be perfect!

  6. Erin says:

    HI! This is a great recipe. I have made it several times now. My husband isn’t a big broccoli fan. Is there another veggie you would recommend we could substitute with?Thanks!

  7. April says:

    Thank you for this recipe, it turned out great, however my family doesnt care for the mustard so I replaced the mustard with 2 tablespoons of sour cream and it was so good. This recipe is filed away in our Yum-O file!

  8. Six Sisters says:

    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

  9. JMF1214 says:

    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!

  10. DawneT says:

    Trying this tonight. Looks and sounds sooo good! The only suggestion I would like to add is if you boil the chicken add garlic, a carrott, stalk of celery and an onion and you have some great chicken stock.

  11. DawneT says:

    Trying this tonight. Looks and sounds sooo good! The only suggestion I would like to add is if you boil the chicken add garlic, a carrott, stalk of celery and an onion and you have some great chicken stock.

  12. DawneT says:

    Made this last night. The entire family loved it! My youngest insisted I let you know how much we all enjoyed the dish! She said “those sisters are awesome!” Thank you for posting this wonderful recipe.

  13. Ms. Megan says:

    I work from 7 am to 7 pm and am looking for things the man could throw in the oven when he’s ready for dinner. Is this something I could throw together the night before, cover and store in the fridge? Thanks for the great recipes ladies!

  14. Made this tonight with a can of green beans instead of broccoli. My roommate and I loved it, and I really liked that the prep wasn’t time-sensitive, so I could prepare the meal in between keeping my 4-month-old occupied. Definitely adding this to my recipe book!

  15. 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.

  16. This looks absolutely amazing and I can’t wait to make this for my family ~ thanks so much for sharing this and all of your other yummy recipes. I hope you will check out our blog too!

  17. Emily H says:

    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!

  18. holley says:

    The recipe specifies 3 to 4 chicken breasts – should I assume this means whole chicken breasts, or should chicken breast halves be used? Thank you!

  19. jose renteria says:

    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.

  20. Angela Bianco says:

    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 !!

    • Cyd says:

      When we googled it, some people us regular yellow mustard with a teaspoon of vinegar or sugar added to it. You’ll have to check it out for exact measurements.

  21. Kelly says:

    I tried this tonight and the flavors were great. But it came out really soupy and runny :( need to tweak it a bit!

  22. MD says:

    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.

  23. Cristal says:

    Trying this now, but forgot one very important step… forgot to cook chicken first. So I added milk so it doesn’t dry out since the chicken will have to cook… we shall see how it turns out!

  24. Deseree says:

    I made this the other night with some variances. I omitted the mustard and added about 3/4c water to dilute the COC soup. My family loved it! Even as leftovers!

  25. Nicole says:

    How many people does this feed? I’m having a large party (100+)and serving this as the main dish. Trying to decide how many casseroles I’ll need (with standard meatballs and roast beef, and sides of course). Thanks!

    • Cyd says:

      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!!

  26. Sally JoJo says:

    Made this last night with some leftover rotisserie chicken and it was great! I skipped adding the broccoli and served it with oven roasted asparagus.

  27. Cassandra says:

    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!!

  28. Darlene Horner says:

    I’m making this for the second time for my daughter’s birthday dinner. The first time I froze half and it was even better after it was frozen. Thanks for a great recipe!

    • Mare says:

      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..

    • Cyd says:

      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.

  29. Ashlee L says:

    This was seriously the easiest and so good, made it just last week and took less than an hour to make including cooking time.

  30. Kiera says:

    Making this tonight. Substituting green beans for the broccoli. Might make it again with mashed potatoes on the bottom next time. Yum!

  31. Noelle says:

    I am trying this tonight, but I am using a store bough rotisserie chicken. So quick and great flavor. I can’t wait to eat it.

    • Noelle says:

      I made it and really liked it. The only thing I think I will change is the broccoli. It made the left overs smell and taste pretty nasty the next day. I’m going to make it again tonight with frozen peas. I think that is going to be fantastic!

  32. TK says:

    Preparing the stuffing by package directions means cooking it first and then putting it on top of the casserole and then baking the entire thing at 35-40 minutes? Doesn’t the stuffing dry out?

  33. Gabby Homemaker says:

    I’ve made this recipe a few times now and it’s amazing every time! It was a big hit with my entire family :) Thanks for sharing!

  34. Alice Shockley says:

    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!

  35. tiffanie says:

    Serving the broccoli on the side!! :) used 8 chicken breasts and cornbread stuffing. Cooking as we speak, can’t wait for dinner! ;)

  36. Nora says:

    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!

  37. Heather says:

    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.

  38. Annette says:

    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.

  39. Nancy says:

    I made this last night and my husband said it was the best thing I ever made….it was really good.
    I added a layer of fresh spinach under the cheese layer.

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