Chicken Cordon Bleu Casserole Recipe

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Published: January 22, 2021Author: Contributor
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Chicken Cordon Bleu Casserole takes all the work out of dinner! Comes together in just a few minutes with simple pantry ingredients. Always a family favorite.
Chicken Cordon Bleu Casserole Recipe

Chicken Cordon Bleu Casserole is all the flavor of chicken cordon bleu without all the work!

This dinner can also be on the table in less than an hour.

A great family dinner casserole to add to your meal rotation.

ingredients needed to make chicken cordon bleu casserole

Ingredients needed to make Chicken Cordon Bleu Casserole:

  1. Chicken Stuffing Mix
  2. Cream of Chicken soup
  3. Dijon Mustard
  4. Chicken Breasts
  5. Broccoli florets
  6. Diced Ham
  7. Sliced Swiss Cheese
chicken cordon bleu casserole on a white plate with a gold fork

Love Chicken Cordon Bleu? Here are some more of our favorite recipes:

We have many more chicken casserole dishes, such as our Honey Lime Chicken Enchiladas, Chicken Zucchini Casserole, and Easy Chicken and Broccoli Casserole. 

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 serve your guests or family.

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.

ingredients to make sauce for chicken cordon bleu

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.

mixing together casserole ingredients in baking dish

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

chicken cordon bleu ingredients mixed together in baking dish

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

casserole topped with slices of swiss cheese

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 Condensed Soup:

Many people prefer not to use canned cream of chicken soup.

We have found a simple and delicious recipe that you can make yourself at home:

  • 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.

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You will definitely want to try our Cowboy Casserole. It’s one of our favorites. Even the picky eaters love it!

bite of chicken cordon bleu casserole with broccoli on a golden fork

What to serve with Chicken Cordon Bleu Casserole?

Serves: 6

Chicken Cordon Bleu Casserole

All the ingredients and flavor of Chicken Cordon Bleu without all the work!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Print Pin

Ingredients

  • 6 ounces boxed stuffing mix (such as Stove Top)
  • 10 ½ ounces canned cream of chicken soup
  • 1 Tablespoon dijon mustard
  • 4 boneless, skinless chicken breasts cooked and diced
  • 3 cups broccoli florets fresh and chopped into small pieces
  • 2 cups cooked diced ham
  • 6 slices Swiss cheese

Instructions

  • Preheat oven to 375ºF.
  • Prepare stuffing as directed on package. Set aside.
  • Mix soup and mustard in medium bowl; stir in cooked chicken, broccoli and ham.
  • Spoon mixture into 2 quart casserole dish (9×9 inch baking dish) sprayed with non-stick cooking spray.
  • Top with cheese slices and then sprinkle on the stuffing.
  • Bake 35 to 40 minutes or until heated through and cheese is melted.

Notes

If your family doesn’t like broccoli, you can substitute it with fresh green beans cut into bite-sized pieces or even zucchini sliced into small pieces.

Nutrition

Calories: 303 kcal · Carbohydrates: 14 g · Protein: 31 g · Fat: 14 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 88 mg · Sodium: 1143 mg · Potassium: 484 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 628 IU · Vitamin C: 42 mg · Calcium: 177 mg · Iron: 2 mg

Equipment

  • 2 Quart Baking Dish

Recipe Details

Course: Main Course
Cuisine: American
Author: Contributor

(Recipe adapted from Kraft Recipes)

pan of chicken cordon bleu casserole

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    • sylvia thomas says:
      October 2, 2014
      how many does this serve?
      Reply
      • Cyd says:
        October 6, 2014
        Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all of the nutritional info and servings on this recipe, as well as all of our recipes. It's our sister site - MyRecipeMagic.com. It's another great place to look for recipes. Over 30,000 recipes from bloggers and home chefs!!
        Reply
  2. Jess from Coxs Corner says:
    July 11, 2012
    this looks amazing! I'm going to give it a try!
    Reply
  3. KS says:
    July 11, 2012
    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).
    Reply
    • Six Sisters says:
      July 11, 2012
      I have never tried freezing it but I think it would work fine! Let us know how it goes if you try it!
      Reply
  4. Katherines Corner says:
    July 11, 2012
    yummm! xo
    Reply
  5. Heidi Fowler says:
    July 11, 2012
    This looks so yummy! I can't wait to try it.
    Reply
    • Lorraine Kollock says:
      August 21, 2020
      I can't find any amounts for the ingredients
      Reply
      • Cyd Adamson says:
        August 27, 2020
        All of the ingredient amounts for this recipe are listed. Just scroll down farther in the post.
        Reply
  6. Betty says:
    July 14, 2012
    Sounds so quick,easy and good. I will definitely try this.
    Reply
  7. The Miley Family says:
    July 20, 2012
    what type of ham do you use in this recipe? i cannot wait to try this! YUM.
    Reply
    • Six Sisters says:
      August 24, 2012
      Hi!

      I just use some that they carry by the lunch meats that is already chopped. Sorry I'm not more help!
      Reply
  8. Karaline says:
    July 27, 2012
    My boyfiend saw this and freaked, lol. Making this tonite!
    Reply
  9. Theresa Gary says:
    August 13, 2012
    Made this for dinner tonight...YUM! My husband loved it, and he isn't easy to impress. Love your website especially the recipes. Keep them coming. Theresa
    Reply
  10. Theresa Gary says:
    August 13, 2012
    This comment has been removed by the author.
    Reply
  11. Christine Trebendis says:
    August 13, 2012
    I made this tonight and although it was very tasty...it was extremely salty for my family. If I make it again, I will use low salt ham and cheese. Thanks for sharing the recipe.
    Reply
    • toni1965 says:
      August 20, 2012
      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
      Reply
  12. toni1965 says:
    August 20, 2012
    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!!
    Reply
    • toni1965 says:
      August 20, 2012
      Oh, I covered it with foil (with venting slits) for half the cooking but you could probably not cover it and the stuffing would get a little crispy.
      Reply
  13. Teresa Johnson says:
    September 4, 2012
    Making this tonight, yummy!
    Reply
  14. Unknown says:
    September 5, 2012
    Hi, this may sound silly, but how long do you boil the chicken for? Do you just boil in in straight water? Thank you!
    Reply
    • The Ellis' says:
      September 10, 2012
      Hi!

      It just depends on the thickness of your chicken breasts. I just boil them in straight water for about 15 minutes or until they are no longer pink. Thanks!
      Reply
      • Bridgett says:
        July 26, 2014
        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.
        Reply
  15. ?????? says:
    September 6, 2012
    It looks yummy!! But can i put something instead of ham because i don't eat pork
    Reply
    • R. Scott Smith Jr. says:
      October 3, 2012
      You could probably try it with Hillshire farms smoked or honey roasted turkey. its double poultry but the texture would be the same. also the flavor would be close since they cook their ham in the same fashion.
      Reply
    • Barbara Duplaga says:
      November 2, 2012
      buy some turkey ham! :0)
      Reply
  16. Amy Baker says:
    September 6, 2012
    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
    Reply
  17. benny says:
    September 20, 2012
    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 !
    Reply
  18. Beckie says:
    September 20, 2012
    One thing that I like to do, is cook my chicken in my crock pot while I'm at work so that it is ready when I get home. Saves TONS of time!
    Reply
    • Kristen says:
      September 24, 2013
      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?
      Reply
  19. Jenny Hughes says:
    September 27, 2012
    Making this tonight!! :) im pregnant and have been craving chicken cordon bleu! :D
    Reply
  20. Everyday Circus says:
    October 4, 2012
    Making this tonight! So far it smells amazing! Can not wait to try it! Thank you for the inspiration!
    Reply
  21. Emilee says:
    October 5, 2012
    Looks yummy! Thanks for the idea.
    Reply
  22. Hooke Family says:
    October 8, 2012
    Do you mix the stuff with water before putting it on top? Or do you just put the stuffing mix on dry?
    Reply
    • Jamie Alaia says:
      October 9, 2012
      It says in the directions to prepare the stuffing as directed on the package
      Reply
    • Jamie Alaia says:
      October 9, 2012
      It says in the directions to prepare the stuffing as directed on the package
      Reply
  23. Chelsea Whitmore says:
    October 9, 2012
    Should i cook the broccoli before putting it in the casserole?
    Reply
    • Six Sisters says:
      October 16, 2012
      Hi Chelsea,

      You don't need to cook the broccoli before putting it in. Hope you like it!
      Reply
  24. Wannabe Molly says:
    October 16, 2012
    Anyone ever tried this in the crockpot?
    Reply
  25. Wannabe Molly says:
    October 16, 2012
    This comment has been removed by the author.
    Reply
  26. Laura Grosvenor says:
    October 21, 2012
    Do you cook or steam brocoli first?
    Reply
    • Six Sisters says:
      November 1, 2012
      Hi Laura!

      I don't cook or steam it before! Hope you like it!
      Reply
  27. Jennifer says:
    October 22, 2012
    Delicious... the entire family loved it.
    Reply
  28. The Marketing Guru says:
    November 9, 2012
    What kind of ham do you use? Do you use deli ham?
    Reply
  29. Amanda LeBlanc says:
    December 3, 2012
    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!
    Reply
  30. Erin says:
    December 16, 2012
    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!
    Reply
    • Chelsea Ballenger says:
      April 8, 2019
      I havent tried this, but was thinking this would be good with peas
      Reply
  31. Six Sisters says:
    December 17, 2012
    You could really add any favorite vegetable. Asparagus would be so yummy! (If he is a asparagus fan!)
    Reply
  32. April says:
    December 30, 2012
    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!
    Reply
  33. Millie and Jared says:
    January 2, 2013
    I want to try and make this but I'm kinda new to cooking and not sure how to buy or cook fresh broccoli. Could you use a bag of frozen broccoli florets instead?
    Reply
  34. Six Sisters says:
    January 3, 2013
    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
    Reply
  35. Shannon Wilson says:
    January 15, 2013
    What would be a good side dish for this? Making this tonight but have no clue what would go with it
    Reply
    • Six Sisters says:
      January 15, 2013
      We have served it with a side of wild rice, a vegetable and any type of salad...fruit or green salad. -The Six Sisters
      Reply
    • LindseyC says:
      November 6, 2015
      I think it would be super good served over penne pasta!
      Reply
  36. JMF1214 says:
    January 21, 2013
    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!
    Reply
    • JMF1214 says:
      January 21, 2013
      OOOHHHH...I added some mushrooms too! : )
      Reply
    • JEN B. says:
      April 17, 2013
      I am going to try it with Greek yogurt as I don't eat condensed cream soups and I'm also going to chop up asparagus instead of using broccoli!
      Reply
  37. Jackie Price says:
    January 22, 2013
    Absolutely loved this!!! It is in the mix for a regular meal at my house!
    Reply
  38. DawneT says:
    February 16, 2013
    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.
    Reply
    • Danny Earl Simmons says:
      April 7, 2013
      Nice idea!
      Reply
  39. DawneT says:
    February 16, 2013
    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.
    Reply
  40. DawneT says:
    February 17, 2013
    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.
    Reply
  41. Ms. Megan says:
    February 17, 2013
    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!
    Reply
    • Six Sisters says:
      February 19, 2013
      YES! It would be perfect for that! This is really one of our family favorites! Thanks for stopping by our blog! Have a great week.
      -The Six Sisters
      Reply
  42. Kirstie Emerson says:
    February 25, 2013
    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!
    Reply
  43. Adam and Jennine Watson says:
    March 11, 2013
    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.
    Reply
  44. Suburban Epicurean says:
    March 24, 2013
    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!
    Reply
  45. Emily H says:
    April 12, 2013
    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!
    Reply
  46. Billie and the Joes says:
    April 15, 2013
    Didnt see it, but how many does this feed???
    Reply
    • Six Sisters says:
      April 15, 2013
      It feeds 6.
      Reply
    • Six Sisters says:
      April 16, 2013
      Just click on the "magic" button under the picture. Then click on "nutrition". It will give you all the information you need on this recipe. It's our new sister blog site - MyRecipeMagic.com.
      Reply
  47. holley says:
    April 16, 2013
    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!
    Reply
    • Six Sisters says:
      April 16, 2013
      We used whole chicken breasts, but you could use breast halves. Just throw in a few extra. It's great for leftovers!
      Reply
  48. jose renteria says:
    July 2, 2013
    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.
    Reply
  49. Angela Bianco says:
    July 13, 2013
    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 !!
    Reply
  50. meg says:
    July 14, 2013
    I dont have dijon mustard, is there a substitute?
    Reply
    • Cyd says:
      July 17, 2013
      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.
      Reply
  51. Desiree says:
    July 21, 2013
    Could u do this in a crockpot and how would you go about it?
    Reply
  52. Kelly says:
    July 28, 2013
    I tried this tonight and the flavors were great. But it came out really soupy and runny :( need to tweak it a bit!
    Reply
  53. MD says:
    August 6, 2013
    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.
    Reply
  54. Cristal says:
    August 7, 2013
    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!
    Reply
  55. Lacey says:
    August 12, 2013
    This was very salty, even used low-sodium stuffing mix and soup. This recipe didn't go over well w/ my family.
    Reply
  56. Deseree says:
    August 28, 2013
    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!
    Reply
  57. Nicole says:
    September 18, 2013
    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!
    Reply
    • Cyd says:
      September 21, 2013
      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!!
      Reply
  58. Sally JoJo says:
    October 1, 2013
    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.
    Reply
  59. Cassandra says:
    October 9, 2013
    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!!
    Reply
  60. Darlene Horner says:
    November 2, 2013
    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!
    Reply
    • Mare says:
      November 4, 2013
      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..
      Reply
  61. Shannon says:
    November 6, 2013
    Once it is frozen (after cooking) how long do you cook it for?
    Reply
    • Cyd says:
      November 6, 2013
      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.
      Reply
      • Emily says:
        January 13, 2015
        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?
        Reply
        • Cyd says:
          January 13, 2015
          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.
          Reply
  62. Ashlee L says:
    November 11, 2013
    This was seriously the easiest and so good, made it just last week and took less than an hour to make including cooking time.
    Reply
  63. Kiera says:
    November 16, 2013
    Making this tonight. Substituting green beans for the broccoli. Might make it again with mashed potatoes on the bottom next time. Yum!
    Reply
  64. Mandi says:
    November 27, 2013
    This looks delicious, but I'm gluten free - any substitute for the stuffing?
    Reply
  65. Noelle says:
    December 24, 2013
    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.
    Reply
    • Noelle says:
      January 12, 2014
      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!
      Reply
  66. TK says:
    January 12, 2014
    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?
    Reply
    • Noelle says:
      January 12, 2014
      Nope. It was fine.
      Reply
    • Cyd says:
      January 13, 2014
      You just prepare the stuffing, don't cook it first. It cooks along with the rest of the ingredients.
      Reply
    • Melisa says:
      February 28, 2016
      Don't cook it first. Mix as per pkg directions & put on top of casserole....then bake!
      Reply
  67. Victoria says:
    January 16, 2014
    I just bought all the ingredients. I love chicken Cordon Bleu. Will let u know how it turns out. Thank you.
    Reply
  68. Gabby Homemaker says:
    January 23, 2014
    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!
    Reply
  69. Alice Shockley says:
    February 9, 2014
    This was great!
    Reply
  70. Alice Shockley says:
    February 9, 2014
    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!
    Reply
  71. Jane says:
    March 2, 2014
    This was delicious. I don't understand why the rating is so low.
    Reply
  72. tiffanie says:
    April 6, 2014
    Serving the broccoli on the side!! :) used 8 chicken breasts and cornbread stuffing. Cooking as we speak, can't wait for dinner! ;)
    Reply
  73. Nora says:
    April 19, 2014
    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!
    Reply
  74. Heather says:
    April 26, 2014
    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.
    Reply
  75. Annette says:
    June 30, 2014
    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.
    Reply
  76. Nancy says:
    August 3, 2014
    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.
    Reply
  77. [email protected]'s Calling says:
    August 11, 2014
    I'm making this for dinner tonight and so excited to try it out!
    Reply
  78. Lynette Burnett says:
    October 15, 2014
    Made this for dinner tonight. It was very good, but next time I'm going to add more cheese and serve the broccoli on the side. Other than that it was delicious!
    Reply
  79. Amy Wedekin says:
    October 20, 2014
    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.
    Reply
  80. Tina Villeneuve says:
    November 9, 2014
    It's baking in my oven as we speak...can't wait till it's ready! YUM!
    Reply
  81. Tina Villeneuve says:
    November 9, 2014
    Very good however the next time I will serve the broccoli on the side. It has no business being in a Cordon Bleu recipe!! ha ha Thanks for the great recipe!
    Reply
  82. Veronica says:
    December 4, 2014
    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!!
    Reply
  83. Angie B. says:
    February 12, 2015
    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.
    Reply
    • Cyd says:
      February 16, 2015
      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!!
      Reply
  84. Kassi says:
    March 5, 2015
    Oy?.so having pregnancy brain and being in a rush I threw the chicken in raw?is it a goner or do you think it will cook ok if I leave it in longer? I feel like an idiot...
    Reply
    • Cyd says:
      March 6, 2015
      We have never thrown in raw chicken when making this recipe. So were are not sure how it will all turn out.
      Reply
  85. donna says:
    May 16, 2015
    I was going to make this tonight, but the ads on the web page are preventing me from scrolling to see the recipe!Every time I get it set, the page shifts to show the "video" ad of Hulu etc. Grrrrr
    Reply
  86. Pattie says:
    October 26, 2015
    Was disappointed in this recipe. It did not have any flavor. My family said they would not want me to make this again.
    Reply
  87. Melisa says:
    February 28, 2016
    Delicious! I added almost a can of cream & a tsp of smoked Paprika. I was afraid it would be dry but it was very good!
    Reply
    • Melisa says:
      February 28, 2016
      I also used rotisserie chicken.
      Reply
  88. Christine says:
    March 16, 2016
    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!
    Reply
    • Cyd says:
      March 17, 2016
      Thanks Christine!! So glad the family loved it! The changes you made sound delicious!
      Reply
  89. Sallyjojo says:
    November 26, 2017
    The perfect recipe for leftover Thanksgiving turkey and stuffing! Delicious! Thanks for sharing ?
    Reply
  90. Crystal says:
    November 29, 2017
    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.
    Reply
  91. Cortney Randolph says:
    July 18, 2018
    I've made this countless times. It is fast, easy and delicious. The kids love it. I have a family of 4 and there usually is enough for left overs for lunch/dinner the following day.
    Reply
  92. Sharon says:
    September 11, 2018
    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!
    Reply
    • Cyd says:
      September 14, 2018
      Hi Sharon. Hoping all goes well for your Christmas dinner! It's a favorite recipe and so easy. Thanks for stopping by our blog for recipes. Have a terrific weekend. Cyd (mom)
      Reply
  93. Linnea says:
    September 26, 2018
    Since the size of chicken breasts can vary greatly, do you have an estimated number of ounces of chicken or number of cups of cooked chicken to use?
    Reply
    • Cyd says:
      September 28, 2018
      Maybe around 3 cups diced chicken. :)
      Reply
  94. Jonell says:
    November 8, 2018
    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.
    Reply
  95. Mandy Meyer says:
    March 30, 2020
    I made this tonight 3/30/2020 and it was amazing!!! My husband liked the “different” version of this meal. I’m having seconds and I can’t wait to make this for my step kids.
    Reply
    • Cyd says:
      March 30, 2020
      Hi Mandy! We are so glad to hear that you like the chicken cordon bleu casserole. It's one of our family faves!
      Reply
  96. Leslie P says:
    February 10, 2021
    This recipe was so delicious! I ended up adding two cans of soup instead of one to make it a bit creamier, but overall absolutely delicious. I will definitely make it again.
    Reply
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