Chicken Cordon Bleu Casserole
Prep time
Cook time
Total time
The chicken and ham flavors meld into one cheesy fabulous casserole that will leave your family asking for more!
Serves: 8 servings
  • 1 package (6 oz) reduced-sodium stuff mix, make according to package directions
  • 4 cups cubed cooked chicken
  • ½ teaspoon pepper
  • 2 cups diced cooked ham
  • 1½ cups shredded Swiss cheese
  • 1 cup shredded cheddar cheese
Homemade cream of chicken soup
  • 1 tablespoon butter
  • 1 cup finely chopped celery
  • 1 tablespoon finely chopped onion
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon chicken bouillon granules or base
  • 2 cups milk
  1. Prepare stuffing mix according to package directions. Set aside.
  2. In a medium size saucepan, over low heat, melt butter, add celery and onion. Saute' until they are tender. Stir in the flour, base or bouillon, and salt until mixture is smooth and bubbly. Stir in milk, gradually, stirring constantly. When well mixed remove from heat.
  3. Grease a 13" x 9" baking dish. Layer chicken, ham, pepper, Swiss cheese, and ½ the cheddar cheese.
  4. Pour cream of chicken soup over the the meat and cheese mixture. Cover with stuffing mix. Sprinkle with remaining cheddar cheese.
  5. At this point the casserole can be covered and frozen for up to 3 months. Otherwise, cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 to 15 minutes longer or until cheese is melted and casserole is bubbly. Serve and enjoy!
To use frozen casserole:
  1. Thaw in the refrigerator over night. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes, uncover; bake 10 to 15 minutes longer or until heated through and cheese is melted.
One can of condensed cream of chicken soup and ½ cup milk can be used in place of the homemade chicken soup sauce.
* One tablespoon of prepared mustard can be added to the chicken soup sauce to give the casserole a slightly different, yet yummy flavor.

Recipe adapted from Taste of Home
Recipe by Pray Cook Blog at