Chicken Cordon Bleu Casserole

I tried a new recipe this week…Chicken Cordon Bleu Casserole.  Let’s just say my hubby is in love.  Honestly I think he told me three times that he liked it even asking where the recipe came from….two days later he asked if there were any more leftovers of it!  Even though he likes leftovers, that still says a lot.  He suggested it might make a good brunch casserole.

Although this is completely and totally yummy, don’t let the broccoli fool you into thinking it is at all healthy…but the yummy-ness is totally worth it!  Here’s the recipe.

Halve, cook and slice 6 chicken breasts.
Layer sliced bread-6 slices or so- into a greased 9 x 13 pan.
Layer with chicken and 1/2 pound chopped ham.
Layer 1- 8 oz pack cream cheese cut into small cubes of the top of that.
Layer 1 cup of Swiss cheese over the top of that.
Top with a large package of frozen broccoli.
Layer 2 cans of cream of chicken soup over that.(undiluted)
Sprinkle with 1 cup Swiss cheese.

Bake uncovered in a 350 oven for 50-55 minutes.

One thing I loved about the recipe is that I made it in the morning and baked it for supper.  I think this is easily one of those recipes you can bring to a sick friend or prepare and keep in the refrigerator overnight.  This is a recipe I am going to keep track of…I am thinking that making a substitute of turkey instead of chicken would make an amazing way to use up Thanksgiving leftovers.

12 thoughts on “Chicken Cordon Bleu Casserole”

  1. Sounds yummy! Almost like a turkey divan with some extra cheese and ham thrown in. I think I’m going to have to give this or a version of it a try. Thanks for sharing. Getting towards the end of the month, I’d better get my quilt square along block started this weekend so I can get it done. Have a great day Jo.

  2. Oh my this sounds delicious! I’m passing this recipe on and when I get home permanently, I’m going to make this!

  3. Wow. I rarely make something I see online, because I’m so chicken. This looks amazing and DOable! I think I have to try it! I’m making a bookmark, and next time I go shopping I’m getting the fixins for this! :-)


    That sounds like it is right up my hubby’s alley! I am going to make it tomorrow night. thanks for sharing!

  5. If you did use it for Thanksgiving leftovers perhaps leftover stuffing would work for the sliced bread. Sounds like a great recipe that I plan to make for a quilting retreat I’ll be going to in a few weeks. Thanks for sharing the recipe. Sandi

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  7. Patricia from Prineville, OR

    Will be great for one of our Baptist Pot Lucks…Or for one of our Monday Stitchers Quilting get togethers.


  8. sounds amazing! I’m lactose intolerant so I might have to modify it a little…I think I could use lactose-free yogurt instead of cream cheese, and whole milk instead of cream of mushroom soup maybe (if I add a few extra spice). I’m sure Hubby would love it and so would I! Hmmmm….

  9. I like the sounds of this and think my girls would too. the guys are a different story–they don’t like gloppy! Thanks for the recipe!

  10. Pauline Kennelly

    I made you Chicken Cordon Bleu casserole today and it was delish! I did make a couple of modifications since I didn’t want to drive 110 miles round trip to get everything on your list. I had to use grated parmesian cheese and because I’m highly allergic to the MSG in most soups, I used Alfredo sauce in a jar and added some chicken flavor and drained mushrooms. Great recipe, a keeper! Next time I might add some bleu cheese in the first layer of the cheeses.
    Thanks for sharing!

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