Chicken Cordon Bleu Casserole
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We've taken the classic flavors of your favorite chicken cordon bleu recipe and mixed them all together to create our easy, creamy, and cheesy Chicken Cordon Bleu Casserole. Everyone at the table will be begging for seconds!
What You'll Need
- 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
- 1/4 cup mayonnaise
- 3/4 cup milk
- 2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
- 2 pounds boneless, skinless cooked chicken breast, shredded
- 1/2 pound thin sliced deli ham, coarsely chopped
- 6 slices Swiss cheese
- 1/4 cup Italian bread crumbs
- 2 tablespoons butter, melted
- paprika for sprinkling
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl combine soup, mayonnaise, milk, mustard and black pepper. Remove half the sauce to another bowl and set aside.
- Stir the chicken into the large bowl of soup mixture, then spoon into prepared dish.
- Sprinkle the ham evenly over the chicken mixture, then place the slices of Swiss cheese on top of ham. Pour the remaining sauce over the cheese.
- In a small bowl mix the bread crumbs and butter, sprinkle over the sauce. Evenly sprinkle paprika on top then bake 30 to 35 minutes, or until golden brown and heated in center.
- Freezer Instructions: Follow recipe above. Allow casserole to cool. Cover with several layers of foil (to prevent freezer burn) and freeze. When ready to eat, place in fridge to thaw for 24 hours in advance. Reheat, serve, and enjoy! (You can also assemble, freeze, thaw, and then bake.)
- Craving even more chicken casseroles? Click here to check out our great collection!
Where is it from?: There are many different stories about the origins of the famous dish commonly known as chicken cordon bleu. Despite sharing a name with the famous culinary school in Europe, chicken cordon bleu (or “blue ribbon chicken”) is a seemingly American dish. The recipe developed over the years based off of the many different, yet similar, dishes in European countries like Switzerland and Italy. According to some sources, the American version appears to have been created in the mid-1940s using more regional ingredients such as sliced deli ham and Swiss cheese. No matter who invented the dish, we think our version is the perfect weeknight dinner recipe because we’ve taken the hassle out of rolling each piece of meat and turned this into a tasty one dish casserole. Have you heard a different version of the history of chicken cordon bleu? Let us know by leaving a comment below!