27 January 2012

Chicken Cordon Bleu Casserole

Another dish born out of necessity. I was asked to take a meal over to a couple at church who recently had a baby. I figured I could make a casserole and split it between two pans so I'd have some for me and hubby as well. I thought it would be the perfect opportunity to make chicken and stuffing casserole so I could finally repost it with a picture. Sadly, as I went to put it together I discovered I was out of sour cream. That's bad news; sour cream is staple in our household. I had to think up something else. I have a recipe for easy chicken cordon bleu. It uses a lot of the same ingredients as the chicken and stuffing and a few more that I just happened to have sitting around. Seriously, I had Swiss cheese, but no sour cream? Go figure. I decided to make that, just in a casserole form instead. It turned out great.

Chicken Cordon Bleu Casserole

  • 4 uncooked chicken breasts, chopped into 1 inch cubes
  • 1 1/2 cups cubed ham (about 1/2 inch cubes)
  • 1 can cream of chicken soup
  • 1 tablespoon spicy brown mustard or Dijon mustard
  • 1 cup shredded Swiss cheese
  • 1 Box Chicken Stuffing Mix

Prepare stuffing according to package directions. Combine together chicken, ham, cream of chicken soup, mustard and Swiss cheese. Pour chicken mixture into a casserole dish. Top with prepared stuffing. Bake for 40-50 minutes until bubbly and chicken is cooked through.


  1. Thanks for linking up to Show Your Stuff, Your invited to come back this week:


  2. This sounds like a great family meal. I am new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

  3. I adore Chicken Cordon Bleu, I for sure am going to have to try your recipe. Thanks for sharing with us at Link It Up Thursday.

  4. This sounds wonderful, and so much faster than traditional Cordon-bleu. Definitely a keeper.

  5. What a great recipe! It sounds delicious!

  6. I used to make Cordon Bleu all the time and just got tired of pounding out the chicken and rolling it, etc. This looks like a great way to get the rich flavors without all of the fuss. Fantastic!

    Stopping by (a little late) from Thriving on Thursday. Thanks for sharing this!

  7. What a great combination for this lovely casserole, Erin. I just love to have a casserole recipe like this and can't wait to make it. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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