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Chicken Cordon Bleu Casserole


  • 2lbs skinless chicken breasts, cut into bite-size chunks
  • dry breadcrumbs
  • 1⁄2cup milk
  • 1egg, mixed with the milk
  • 8ounces swiss cheese, cubed
  • 8ounces ham, diced
  • 1(10 3/4 ounce) can cream of chicken soup
  • 1cup milk


  • Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
  • Brown in a little oil until golden.
  • Place chicken in a baking dish, add cheese and ham.
  • Mix soup with 1 cup of milk and pour over all.
  • Bake at 350°F for 30-35 minutes, or until tender and bubbly.


  • FranklinMom6

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

  • swissms

    This really does taste reminiscent of Chicken Cordon Bleu but much easier and quicker to prepare. I used Cream of Chicken Soup – when You Don’t Have Canned – Substitute for the cream of chicken soup, substituting 1/2 cup white wine for part of the liquid. We enjoyed the casserole over white rice.

  • Chelsea Marie

    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.

  • Malriah

    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!

  • SashasMommy

    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!

  • Red Rampage

    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 🙂

  • DuChick

    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!

  • SweetSueAl

    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.

  • Eager2Learn2

    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 😀

  • SloppyJoe

    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!