Chicken cordon bleu casserole is all the delicious ham, chicken, & cheese flavor of classic chicken cordon bleu in an easy casserole!
This chicken cordon bleu casserole is creamy and rich with a delightful browned stuffing topping. Serve it with a shredded brussels sprout salad and slice of lemon pie!
Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole
Click the button above to save this recipe!
Chicken Cordon Bleu Casserole Ingredients
- Chicken – Cooked and diced or shredded. We like to use this baked chicken recipe or instant pot shredded chicken.
- Ham – Cooked, small diced. Leftover ham from slow cooker ham or brown sugar glazed ham works great.
- Cheese – Swiss cheese, shredded or grated.
- Cream ‘of’ condensed soup – We used cream of chicken, but cream of celery is also a great choice.
- Mustard – Dijon (smooth or course is fine).
- Stuffing mix – Prepared. Choose your favorite brand. I’m partial to a classic herb stuffing but you could try cornbread mix too.
Stuffing, cheese, ham, chicken, mustard, and condensed soup.
How do you make chicken cordon bleu casserole? (step-by-step)
⭐ First, in a large bowl, mix the chicken, ham, cream of chicken soup, swiss cheese and dijon mustard until well combined.
⭐ Next, spread chicken and ham mixture into the bottom of a casserole dish.
⭐ Then, top with the prepared stuffing mix.
⭐ Finally, bake uncovered until casserole is bubbly and stuffing is browned and crispy.
Mix together the meat, cheese, mustard, and soup. Add to casserole dish and top with stuffing.
Preparation
Can you make chicken cordon bleu casserole ahead of time?
Yes, this can be prepared and stored in the refrigerator for 1 – 2 days or in the freezer for several months.
What vegetables can I add?
Adding veggies to your casserole is a great way to make this a whole meal in one dish.
Try adding a pound of thawed frozen broccoli, cauliflower, a few handfuls of chopped spinach, or even green beans!
Bake until casserole is bubbly and topping is browned.
Leftovers and storage
How long does chicken cordon bleu casserole last?
The leftovers will keep in the refrigerator for 3 – 4 days. Keep in an air tight container for best results.
Can you freeze it?
Yes! To freeze before cooking, assemble the casserole then cover it tightly first with plastic wrap, then foil. Freeze for up to 3 months.
To freeze leftovers, allow them to cool to room temperature then store in a freezer safe, air tight container for up to 3 months.
Can you bake a casserole from frozen?
To bake from frozen, preheat the oven and bake the casserole covered with foil for 60 minutes. Remove foil and continue baking as directed in the original recipe.
Make sure if you are baking from frozen that your dish is freezer to oven safe, not all glass and ceramic dishes are.
Alternatively, thaw in the refrigerator and bake according to original recipe directions.
Add a can or two of drained green beans to make it a full meal.
Tips, tricks, and frequently asked questions
🔥 Make it spicy with some sliced jalapenos (fresh or pickled jalapenos), a healthy squirt of sriracha sauce, or a tablespoon or two of smoke chipotle powder.
🍆 Bulk it up with fresh, frozen, or canned vegetables.
🧑 Double the recipe and save one casserole for later or bring a dish to a friend!
So creamy!
What to eat with chicken cordon bleu casserole (serving suggestions)
We like to serve this hearty casserole dish with something green like air fryer brussels sprouts, butternut squash salad, air fryer asparagus, or caprese salad skewers.
This casserole freezes great, so make two and save one for later!
More delicious casserole recipes
- Chili cornbread casserole
- Chicken bacon ranch casserole
- Baked ravioli
- Chicken alfredo bake
- Upside down pizza casserole
- Dorito casserole
- See all our casserole dinner recipes!
Top with chopped parsley for some color.
Other awesome chicken recipes
- Cilantro lime chicken
- Chicken burrito bowls
- Air fryer chicken tenders
- Instant pot BBQ chicken
- Chicken tikka masala
- See all our chicken recipes!
Yummy ham recipes to try next
- Ham salad recipe
- Apricot glazed ham
- Cheesy scalloped potatoes and ham
- Ham and cheese croissant roll ups
- See all our ham recipes!
We never have leftovers when I make this!
Tools we love
- Glass casserole dish with lid – I love this dish, it can go from freezer to oven!
- Metal spatula – We like a metal spatula for getting heavy piles of casserole out easily.
😍😍😍
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to Make Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole
Ingredients
- 4 cups cooked chicken (shredded or diced) about 4 breasts / 3 - 4 pounds
- 2 cups ham (diced) about 1 pound
- 3 cups swiss cheese grated
- 1 can cream of chicken or celery soup 10.5 ounces
- 1 tablespoon dijon mustard smooth or coarse
- 6 ounce package stuffing mix prepared per package directions
Instructions
- In a large bowl, mix the chicken, ham, cream of chicken soup, swiss cheese and dijon mustard until well combined.
- Spread chicken and ham mixture into the bottom of a 9x13" inch casserole dish.
- Top with the prepared stuffing mix.
- Bake uncovered at 375F degrees for 30 to 40 minutes, until casserole is bubbly and stuffing is browned and crispy.
Notes
Nutrition
Chicken Cordon Bleu Casserole
Click the button above to save this recipe!
Nina L Puluso says
I have a grandchild who doesn’t eat pork, but I think this is a great looking crowd-pleaser. I’m not sure smoked turkey breast would give it the same flavor as ham (which I love). Any suggestions?
April Woods says
Maybe smoked sausage? I’m not sure how to get a true ham flavor without actually using ham. Sorry!
Janet Bradley says
Im assuming that the chicken is already cooked when putting this recipe together? Could great, just need clarification before I start assembling this together.
Thanks, Janet
April Woods says
Yes, chicken is cooked.
AlysiaD says
I added another can of cream of chicken as it was extremely dry looking. when I mixed it together. anyone else have that issue?
April Woods says
The chicken and ham will give off liquid as they cook, it shouldn’t be necessary to add more soup, but it also won’t hurt the recipe if you prefer it that way. 🙂
DeeDee says
I changed things up and used uncooked chicken, I didn’t want to “double cook” the chicken. I cut boneless/skinless chicken breasts into bite sized pieces and spread it evenly over the bottom of a 9×13 pan, prepped w/ Pam. S&P over the chicken. Mixed the soup/dijon/ham/cheese. It was so dry that I added another can of soup. Mixed the dry stuffing mix with a stick of melted butter and spread on top. Baked 375* for 30 minutes, covered, then 15 minutes uncovered. Delicious!!!