All the flavors of traditional and delicious Chicken Cordon Bleu but in casserole form. This easy dish is a family-favorite at dinner time!
I love making casseroles any time of the year. They’re typically easy, delicious and filled with ingredients I always have on hand. This Chicken Cordon Bleu Casserole has become the latest family-favorite of ours!
Layers of chicken, ham, Swiss cheese and a super simple sauce, this casserole comes together easily. You bake it to perfection then serve it over cooked egg noodles, rice or whatever your heart desires. 🙂
Get ready for everyone to ask for seconds with this one… Well, that’s what happened when I served it to my family. 😀 I’m definitely adding this to the monthly dinner rotation.
MORE DELICIOUS CASSEROLES YOU MAY ALSO LIKE:
French Onion Chicken Casserole
Sweet and Sour Chicken Casserole
Chicken Cordon Bleu Casserole
- 3 small chicken breasts cut in 1-inch cubes
- 1/2 cup milk I used 2%
- 1 large egg
- salt and pepper to taste
- 2 cups panko bread crumbs
- 8 ounces deli ham diced
- 4 ounces Swiss cheese cubed
- 1 can (10.75 ounces) cream of chicken soup (or use my homemade version. Recipe link is below)
- 1 cup milk
- Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
- In a large bowl, whisk together 1/2 cup milk and egg. Add cut chicken pieces to milk/egg mixture to coat.
- Place panko bread crumbs on a large plate or shallow bowl. Season bread crumbs with salt and pepper. Transfer chicken using a slotted spoon over to bread crumbs. Fully coat chicken pieces in bread crumbs.
- Place breaded chicken pieces in bottom of prepared baking dish. Top chicken evenly with ham and Swiss cheese. Whisk together chicken soup and 1 cup milk. Pour mixture evenly over meat and cheese.
- Cover pan with foil. Bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and let stand 5 minutes before serving.
- Serve over cooked egg noodles or rice.
Homemade Condensed Cream of Chicken Soup Recipe
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23 thoughts on “Chicken Cordon Bleu Casserole”
Sounds delish! Just checking though, the chicken that you are breading is raw, right? That makes the most sense but just thought I would ask. Definitely going to the store to pick up the ingredients for this this weekend! Thanks Holly!
Yes, the chicken is raw before you bake it 🙂
I actually used cooked chicken, and it worked well. Next time will try it with raw.
When using cooked chicken, what would the baking time change to?
This looks so creamy and cheesy! I must make this for an easy weeknight dinner.
Wonder how this would do as a dip rather than serving over noodles?
Looks creamy and fabulous! MMMMM!
could you use another type of cheese. My husband doesn’t like swiss. Thank you!
Yes! You could definitely try Mozzarella or Monterey Jack with great results! 🙂
Provolone would be really good!
I’ve made this before and my daughter absolutely loved it and asked for it to be put into our normal rotation! I’m wondering if this is something that could be prepped beforehand and frozen?
Hello! This dish is amazing however I did everything as it says in the directions and I had to bake it longer than it states. Just wanted to share that, just double check. But perfect recipe, and in my household everyone got seconds as well! 🙂
I am so glad I found this recipe! I originally was going to make chicken cordon bleu roll ups, but was unsuccessful pounding out the chicken. I thought I would try to covert it to a casserole and this was perfect! Easy, yummy, will be making it again!
It looks delicious! I would like your cream of chicken soup recipe. Please.
Awesome recipe. Easy to make. Delicious flavor. Will definitely become a new family favorite.
I wasn’t able to find your recipe for the homemade cream of chicken soup, that you used in this chicken cordon bleu casserole?
The recipe link to the cream of chicken soup is below the recipe card 🙂
This was amazing!! Made as written and wouldn’t change a thing. Thank you for a great and easy recipe!
Winner, winner chicken dinner. The only change I made was skipping the first step of breading the chicken chunks. I sprinkled the Panko on top before baking. This one will be on the regular rotation.
Absolutely delicious. Will be making again without a doubt!
Omg. Delicious. Don’t think you need the panko but still awesome!
I tweeked this recipe. I seasoned and pan fried my chicken and then shredded it. Used diced ham and added chopped onions and garlic to my shredded chicken and ham mix. To make the sauce I used 1 can of cream of chicken, a block of cream cheese, heavy whipping cream, salt and pepper then mixed it all together. I placed the cheese in the baking dish after and baked it covered for 35 mins at 350 and uncovered for 10 mins. It was so delicious!
I made this tonight for the first time and it is delicious. We served it on top of wild rice with a side of broccoli. Thanks for another great recipe. 🙂