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Thursday, May 3, 2012

Chicken Cordon Bleu Casserole

I love Chicken Cordon Blue! I love the flavor, but not the work. This is so much easier than rolling and dredging and dipping and frying... It also tastes so amazing! I'm not putting the tradition method down. As a matter of fact, I love the presentation and textures of the traditional. But this casserole never turns out dry and it's easy! It's a no-fail recipe! :-)

Chicken Cordon Bleu Casserole

6 Chicken Breasts, cooked and shredded
6 Ham Slices, rough chopped
6 Swiss Cheese Slices

1 (10.75 oz) can Cream of Chicken Soup
1 cup Sour Cream
½ cup White Wine or White Grape Juice
1 tsp Garlic Powder
1/2 tsp Basil
1 tsp Pepper
Salt, to taste
1 (6oz) Dry Stuffing Mix (Chicken or Cornbread Flavor)

Preheat oven to 350 degrees. Place chicken in greased pan. Top with ham and then cheese slices. In a bowl, combine soup, sour cream, wine, garlic, basil and salt and pepper. Mix well and pour mixture over chicken. Top with stuffing mix. Bake covered for 30 minutes. If you like your topping extra crunchy, remove cover and bake for another 5 minutes.


  1. Would these ham slices equal the same amount of ham as chicken in this recipe? Just wondering how large the slices of ham are.

    1. No, I used deli ham, like you'd use for sandwiches. You just want the slight flavor of ham. It shouldn't overpower the chicken.

  2. Delighted to see you've included non-alcohol substitution -so important for many! Thank you.

  3. Im guessing the stuffing mix is not put on dry ��

    1. Yes, it is. I push the topping into the sauce slightly and cover it so it doesn't burn. The stuffing mix soaks up some of the sauce. It comes out very nice as you can see in the picture.