Chicken Cordon Bleu Casserole

“All of the flavors of the real deal but in significantly less time. It was really easy to prepare especailly if you can get the cheese and ham pre-cubed.Make sure you serve it with noodles or stuffing or even mashed taters so all the yummy cheesey gravy has something to stick to!Thanks Miss Annie! I will definately make this again!”

“This is my second review…I didn’t have ham on hand today, so I subsituted cook and crumbled bacon which gave it a completely different flavor.We loved it.”

“This was delicious! I used Italian breadcrumbs and mixed the soup with part milk part white wine, it turned out great! I also sprinkled some of the bread crumbs on top, spritzed a little butter and put it under the broiler for a few minutes to give it a nice crunchy top. Served it with simple steamed broccoli.”

“Delicious!Even DH, who is not overly fond of Swiss Cheese, enjoyed it and said it’s a keeper.He said he actually liked it better than traditional Cordon Bleu because the cheesy sauce coated each and every bite.I used some leftover ham that had been in the deep freeze and wasn’t quite worthy of sandwiches and sandwich sliced Swiss that I diced myself.I mixed the soup and milk, added the ham and stirred in the cheese pieces to keep them from clumping together.Put the chicken in the bottom of the baking dish and dumped the the soup and ham mixture over top.I also added another step.Whenever I use a breading on moist meat or veggies I always dredge in flour first.This gives the wet mixture something to “grip” and makes for a better final coating.I used WW Flour with a dash of salt and pepper.Salad and Garlic Toast completed this yummy meal.Thanks for sharing!”

“I was hoping to get out of breading the chicken next time, but the husband liked the breading.I only used milk, no egg, and the breading stuck fine.I did add a layer of egg noodles to the casserole because I felt it needed something other than meat.It was delicious!”

“This was definitely snarfed down at the table tonight! My tastes are getting more particular as I age and next time I’d like to add some seasonings to this. Also, I’d forgo the breading and browning in oil step. I’d partially bake the chicken pieces, then add some seasoned bread crumbs to the top. The breading seemed to get soggy under the soup/milk mixture. Nevertheless, it was enjoyed and will be made again, but just changed up a bit. Thanks!”

“SO good…this meal is perfect on a cool autumn/winter evening. Goes very well smothered over some mashed potatoes. I use sliced swiss cheese and sliced ham (for sandwiches). A family fav! Toddler approved :D”

“This really does taste reminiscent of Chicken Cordon Bleu but much easier and quicker to prepare.I used Recipe #277130 for the cream of chicken soup, substituting 1/2 cup white wine for part of the liquid. We enjoyed the casserole over white rice.”

“Thanks for posting this wonderful recipe. Taste amazing!… This cut the prep time to a fraction. Family favorite:)”

“This recipie was great for leftover ham from Easter. I followed another’s advice and simply skipped the precooking of the chicken and chopped up raw chicken and baked for 45 minutes. It came out great. I also added some seasonings, including oregano, rosemary, parsley, and garlic powder. yum :)”

“I loved this!!!!!!It was so delicious!!!!”

“Miss Annie, you have gone and done it again! My goodness, this was wonderful. Lots of flavor. And very easy to make.I made it with no changes. Dh wants it again….soon! Thanks for one we will use a lot!”

“Really good!Fed 5 people nicely!”

“AWESOME RECIPE!This was so easy and had all of the flavors!We used smoked Gouda because I didn’t have swiss (it was a little strong-I’d stick with the swiss!) and we put french fried onions to the top.heheheThanks for a great recipe!Emily”

“My favorite meal is Cordon Bleu but I rarely make it due to the work that goes into it.This was ssssssoooo easy and sooooooooo good!I skipped the part of cooking it in the skillet and made it a one pan meal.I just cooked it in the oven for an extra 10 minutes.Thank you so much for posting it!”

“Wouldn’t change a thing. My family and I loved it and I don’t really see how this could get LESS than 5 stars! Be sure to really brown the chicken so the breading sticks well and doesn’t get too soggy for leftovers. Tastes just like any good chicken cordon bleu I’ve ever had but A LOT quicker and easier to make, when you’ve got wild preschoolers anxious to eat the quicker the better! Definitely adding this into my regular go to weeknight recipes :)”

“Great casserole & got a thumbs up from everyone!Will be making this again – maybe even for brunch!Thanks.”

“Delicious, definitely saving this to my recipe box. The extra step of breading and browning the chicken is worth it for the added texture and flavor. I did not find it too salty, perhaps the range of experiences here with salt depends on the type of ham used. I also added some chopped, cooked broccoli. Next time I might add some carrots and onion. Great recipe as is, but it’s also flexible for whatever you have on hand.”

“Great easy dish!I followed the recipe (without breadcrumbs to reduce carbs) but threw in some broccoli to add some color.I think next time I’ll add more veggies like cauliflower and zucchini and use salt reduced ham or soup as it was a bit too salty for my taste.Thinking of trying this with tuna instead of chicken next time.Great base recipe to experiment with.”

“The recipe was very delicious!I will definitely make this again.The only problem I had was the amount of time it took for the prep work.Maybe it’s just me??But, cutting everything to “bite size” and browning the breaded chicken a little took about 15 minutes for me.But…other than that, it was great! :D”