Chicken Cordon Bleu Casserole Recipe

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!

Serves: 6

Chicken Cordon Bleu Casserole Recipe

15 minPrep Time

40 minCook Time

55 minTotal Time

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  • 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


  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.
Recipe Type: Main Dish


(Recipe adapted from Kraft Recipes)





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128 Responses to “Chicken Cordon Bleu Casserole Recipe”

  1. 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!!
  2. 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
  3. 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
  4. 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!
  5. 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.
  6. 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!
  7. 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.
  8. 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 !!
  9. 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.
    • 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 - Hope you'll stop by and check it out! Best of luck on feeding the masses!!
  10. 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!!
    • 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..
    • 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.
      • 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?
        • 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.
  11. 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!
  12. 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!
  13. 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.
  14. 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.
  15. 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.
  16. 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!!
  17. 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.
    • 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 All of our recipes have a MAGIC button on them and offer this great tool. Hope this helps!!
  18. 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!
  19. 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.

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