Chicken Cordon Bleu Casserole
With this chicken cordon bleu casserole you get the same great taste of the classic all in one easy to clean dish. This is perfect for your next dinner or pot luck.
I’m not sure if it’s a southern thing or what, but we love us some casseroles. Simple meals you can dump all the ingredients in a dish cook and serve. We will make a casserole for just about any event.
My husband on the other hand almost cringes when he hears the word casserole. But if you’re a follower of mine you know his tastes buds are a little off. The only reason I can think why he doesn’t like them is all the flavors blended together, but that’s the best part.
But to my surprise he actually liked this one. Probably because this casserole is layered so the flavors aren’t as jumbled together compared to other casseroles.
Cordon bleu was actually one of the first recipes I ever learned as a child. Over the years I have tweaked the recipe some, but only for the better. You can checkout my cordon bleu recipe here.
If you aren’t a cheese lover than this recipe isn’t for you. Even the classic cordon bleu has lots of cheese and good cheese at that. Swiss and provolone. I’m pretty obsessed with provolone. It’s such an ooey gooey cheese.
And what I really love about this recipe is the stove top stuffing you add on top. I could literally sit and eat a whole bowl of stove top stuffing and would actually prefer it at holiday meals. This adds a nice crunch to this recipe.
This casserole is best served hot. So even if you cook it before just pop it back in the oven so the cheeses can melt again.
I hope you can enjoy this for your next dinner or big get together.
Chicken Cordon Bleu Casserole
Ingredients
- 3 Chicken breast
- 10 Thin slices of ham
- 6 Provolone cheese slices
- 7 Swiss cheese slices
- 1/2 Can Cream of chicken and herb soup
- 3/4 Cup Alfredo sauce
- 1 Box Stove top stuffing with herbs
- 5 Tbsp Butter
Instructions
- preheat oven to 350 degrees
- Cut chicken breast into bite size pieces and lay in a glass casserole dish
- Tear ham slices and lay on top of chicken
- Put a layer of provolone cheese on top of ham then a layer of swiss cheese on top
- Mix together alfredo sauce and cream of chicken and pour on top of cheese layer
- Melt butter and add stuffing mix and seasonings in a bowl and mix together well and add on top of casserole
- Cook for 50 minutes
Delish! I covered lightly with foil for the last 20 mins to make sure the stuffing didn’t get too dark.
I did add some seasoning and olive oil to the chicken but it probably wasn’t necessary.
Definitely let sit for 10 minutes before serving so everything can firm up.
So glad you enjoyed it Christina. And good idea on covering it some to prevent the stuffing from burning