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Home » Main Dishes

August 21, 2013 Main Dishes

Easy Chicken Cordon Bleu Casserole

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Easy Chicken Cordon Bleu Casserole is perfect for a busy weeknight meal.  This amazing dinner combines all your favorite flavors of chicken, ham and swiss cheese but makes it fast to prepare.  This uses a rotisserie chicken but you can also use leftover chicken as well!  We all love an easy chicken casserole recipe, but you won’t believe the secret addition that makes this one so amazing….

Easy Chicken Cordon Bleu Casserole

Yesterday as I finished up my work-out, I caught a quick glimpse of my 3 year old daughter outside, 100% butt-naked.  Nothing.  Nada.  Just those cute little cheekies running down the sidewalk for all the neighborhood to see.

I dashed out the door, gathered her up and sternly asked why in the world was she playing outside naked?!?  Offended, she crossed her arms and declared, “I’m not!!  I have my necklace on!!”

Touche.

overhead shot of chicken casserole with breadcrumb topping

Those chunky cheekies also made another appearance this week when checking-in on her before I went to bed.  She was sound asleep and naked once more, but accompanied with an extremely large collection of toys perfectly lined up in a very OCD manner.  I’ve decided both of these instances are cute and adorable.  I even took pictures to use as blackmail for when she is older.  However, if there is a third naked occurrence anytime soon, I might have to begin seeking help.

chicken ham and sauce on a wooden spoon

You have to admire her level of body confidence. Maybe if I only ate salads, exercised all day long and never ate anything indulgent like this chicken cordon bleu casserole, I could have the same confidence that my naked 3 year old has 🙂  But nah…it’s not worth it.  The reason I exercise every day is mainly so I can eat more food every day.  For me, a 3 mile run is worth it if I can enjoy a creamy, delicious and easy chicken casserole like this for dinner.  Every one of my kids LOVED this dinner and that rarely happens.  With six kids, odds are that at least one of them will turn up their nose at it.  Not the case with this chicken casserole recipe.

chicken cordon bleu casserole

I am always on the hunt for leftover chicken recipes so if you would rather not use a rotisserie chicken, feel free to use any other form of cooked chicken, but be sure it is well seasoned when you cook it.  I just can’t pass up those delicious $5 rotisseries at Sam’s Club when I am in a rush.  Convenience is worth it sometimes!

easy chicken cordon bleu casserole

If you don’t have a Sam’s or Costco close to you with the large rotisserie chickens, you will need two of the smaller ones they sell at your Walmart. You want somewhere between 5-6 cup of chicken.

chicken cordon bleu casserole on a wooden spoon

Chicken Cordon Bleu Casserole VIDEO

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Easy Chicken Cordon Bleu Casserole

★★★★★ 4.8 from 23 reviews
  • Author: Carole Jones
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: French
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Description

Chicken Cordon Bleu Casserole makes for a delicious, easy dinner recipe for a busy night.  Super kid friendly chicken casserole recipe.


Ingredients

Scale
  • Base:
  • 1 large rotisserie chicken, meat removed and pulled (about 5–6 C)
  • 1/2 pound sliced deli-style black forest ham, chopped
  • 1/2 pound sliced swiss cheese
  • Sauce:
  • 4 Tb butter
  • 2 garlic cloves, minced
  • 4 Tb flour
  • 3 C milk
  • 2 Tb lemon juice
  • 1 Tb dijion mustard
  • 1 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper
  • Topping:
  • 4 Tb melted butter
  • 1 1/4 C seasoned bread crumbs
  • 1/4 C parmesan cheese

Instructions

Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray.

1. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.
2. Melt the butter over medium heat, in a medium saucepan, and add garlic as it melts. Keep stirring with a rubber spatula to avoid burning.
3. Stir in salt, pepper, Dijon mustard, smoked paprika and lemon juice. 
4. Whisk in the flour and cook for 1 minute. 
5. Add the milk, slowly. Whisk often to keep clumps from forming. Turn the heat to high and cook until the sauce thickens and boils completely. 
6. Pour the finished sauce over the base layer already in the dish. 
7. Mix the topping ingredients, in a small bowl, until the butter is evenly distributed over the crumbs. 
8. Sprinkle over the top of the dish and bake for 45 minutes at 350 degrees. Allow to cool for 10 minutes before serving so the sauce with thicken just a bit.


Nutrition

  • Serving Size: 1/10 th
  • Calories: 474
  • Sugar: 10 g
  • Sodium: 1410 mg
  • Fat: 33 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 41 g
  • Cholesterol: 144 mg

Keywords: easy chicken casserole recipe

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Step by Step Chicken Cordon Bleu Casserole

Categories: Main Dishes Tags: Casserole, Chicken

Filed Under: Main Dishes
135 Comments
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Reader Interactions

Comments

  1. momto5 says

    August 23, 2013 at 7:41 pm

    so, do you think this recipe is freezable? thanks

    Reply
  2. Carole says

    August 23, 2013 at 7:59 pm

    I believe so! Let me know how it goes for you if you try it.

    Reply
  3. Francie G. says

    September 03, 2013 at 1:08 am

    I made this for dinner! It was excellent! Thank you so much!

    Reply
  4. Terri @ that's some good cookin' says

    February 08, 2014 at 3:18 pm

    It’s fun seeing how many places this casserole has shown up since I posted it on Tasty Kitchen. I’m so glad that you and your family liked it. Thanks for reposting.

    Reply
  5. Melissa J. says

    May 14, 2014 at 5:06 pm

    Hi there! My 10 year old son and I made this for dinner for my husband and my 8 yr old daughter last night. Oh my gosh, it was delicious! So so good. Thank you for sharing it:)

    Reply
  6. Carole says

    May 14, 2014 at 5:07 pm

    I love that your son was in there helping you make it! Thanks for your comment!

    Reply
  7. Kim says

    June 13, 2014 at 6:18 pm

    Made this for dinner for my husband and I . Tuna out GREAT .

    Reply
    • Carole says

      June 13, 2014 at 9:05 pm

      Thanks Kim for coming back and letting me know! It is my favorite part of this whole experience when I hear back from my readers. -Carole

      Reply
  8. Michelle says

    September 02, 2014 at 4:51 pm

    Do you know the nutritional information for this recipe? I’m mainly interested in the calorie count.

    Reply
    • Carole says

      September 02, 2014 at 5:52 pm

      Michelle – I do not have that information but there are many wonderful websites you could enter the ingredients and find the nutritional info you are looking for! -Carole

      Reply
  9. Michelle says

    September 04, 2014 at 6:04 pm

    By chance what are some sides you would serve with….the veggie part is easy for me! It’s the carb/starchy part I’m wondering. Would you put this casserole on top of rice or egg noodles or just serve it as is with a veggie side and some bread?? Thanks in advance!! 🙂

    Reply
    • Carole says

      September 04, 2014 at 6:29 pm

      Michelle- I would serve it just as it is with a veggie or salad and some bread

      Reply
  10. Kristy says

    March 11, 2015 at 1:21 pm

    Hi Carole,
    I love your recipes especially because I have a large family myself ! However I am wondering how many this feeds or how many you make to feed your family ?

    Thanks !!

    Reply
    • Carole says

      March 11, 2015 at 1:25 pm

      Thanks for your kind comment Kristy! I make one recipe of this great dish to feed my family but I serve it with a side dish as well.

      Reply
      • Kristy says

        March 11, 2015 at 2:26 pm

        Perfect!! Thank you !! It is on the menu for this evening !

        Reply
  11. Sara says

    April 22, 2015 at 6:35 pm

    i adapted this recipe with a half bag of no yolk egg noodles under the meats… It’s in the oven now, so the jury is out on whether it should be made as one whole casserole, or use recipe as is and pile it on egg noodles after its cooked. Thanks for the new idea!

    Reply
    • Carole says

      April 23, 2015 at 8:20 am

      Love the idea Sara and anxious to hear how it went with the noodles in the casserole!

      Reply
  12. Trish says

    June 15, 2015 at 3:55 pm

    Big hit with the family- daughter says “it’s divine!” : )

    Reply
    • Carole says

      June 15, 2015 at 4:31 pm

      Thanks so much Trish for coming back and sharing your experience! It means a lot to me -Carole

      Reply
  13. Leah says

    October 20, 2015 at 4:36 pm

    This looks so good! I have it prepared and am going to throw it in the oven when I get back from a birthday party tonight. The only thing is, I used 3 cups of vanilla almond milk instead of milk, because we don’t really drink that much dairy and that’s all I had! Hope it works! It smelled kind of sweet, but I’m hoping the seasonings and other flavors and cheese will make it more ‘normal’. 🙂 Have you ever used alternative milks?

    Leah

    Reply
    • Carole says

      October 20, 2015 at 7:31 pm

      You will have to let me know how it worked for you Leah. You could always use a plain almond or soy milk instead!

      Reply
  14. Jane says

    October 20, 2015 at 10:51 pm

    I was looking for a recipe to use up some white meat chicken I had in the fridge. I found this on Pinterest and gave it a go tonight – we loved it! The only change I made was to put a layer of sauteed spinach on the bottom of the casserole then followed the directions exactly. I was afraid I wouldn’t like the cream sauce after I tasted it before putting it in the oven but it worked out really well. I think this would also be good with sauteed mushrooms added and/or maybe a bed of pre-cooked bow-tie pasta. Thanks for a keeper!

    Reply
    • Carole says

      October 21, 2015 at 12:00 pm

      Love all your great ideas Jane! Thanks for sharing

      Reply
    • Tracy says

      October 01, 2019 at 6:52 pm

      I made this tonight and it was fabulous. I used provolone cheese instead of Swiss and Italian Four cheese blend for Parmesan. This is definitely a keeper. Thank You for sharing.

      ★★★★★

      Reply
      • Carole says

        October 02, 2019 at 8:22 am

        So glad you loved it Tracy!

        Reply
  15. Maureen says

    November 11, 2015 at 11:30 am

    Can this be made a day in advance?

    Reply
    • Carole says

      November 11, 2015 at 1:21 pm

      Absolutely Maureen! Just assemble the casserole, cover it tightly and refrigerate it until you are ready to bake it

      Reply
  16. Carrie says

    May 19, 2016 at 4:10 pm

    Trying this recipe tonite! I want to put rice under the dish, but am afraid that it won’t cook! I may cook it before and put the casserole over the top when it’s all done. Can’t wait!

    Reply
    • Carole says

      May 21, 2016 at 11:24 am

      Let me know how it works Carrie!

      Reply
    • Meg says

      May 07, 2020 at 4:11 pm

      This is one of our family favorites!!

      ★★★★★

      Reply
      • Carole says

        May 12, 2020 at 2:06 pm

        I’m so glad to hear it Meg! Thanks so much for coming back and leaving your review.

        Reply
  17. Jackie.galayda says

    September 08, 2016 at 6:27 pm

    Mine is in my in my oven as w3 speak. I did however added a few ingredients. I used chicken thighs that I boiled and deboned and cubed a ham steak and mixed them together. I made the cream sause as written but added a box of drained chopped spinach and crispy bacon bits and mixed in it in cram sauce. I also mixed seasoned Panko bread crumbs with crushed Ritz cracker, parmesean and a stick of melted butter. Buttered bottom of 9 x 13 dish and spread 1/3 of bread crumb mixture on bottom, I mixed meats with cream sauce and.put 1/3 bread crumbs on top of meat then i layered sliced swiss and grated mozzerralla on topn of bread crumbs. Repeated process until I had remainder of bread crumbs on top. Covered and baked 350 for 45 minutes and will remove foil and bake additional 15 minutes to crisp up top. Fingers crossed it come out edible., will let u know.

    Reply
    • Carole says

      September 09, 2016 at 11:45 am

      Hey Jackie! I’d love to hear how your version turned out because it sounds super yummy 🙂

      Reply
  18. Rachel C says

    November 18, 2016 at 10:28 am

    This was SO good. The sauce definitely needs garlic and onion powder though. I made a pan with Swiss for my hubby and a pan with cheddar for me and the kids. Both were AMAZING!

    Reply
    • Carole says

      November 18, 2016 at 10:31 am

      Hey there Rachel! Thanks so much for coming back and sharing how it turned out for you. Glad you loved it!

      Reply
  19. Jen says

    December 09, 2016 at 6:04 pm

    Making this tonight for family. Sauce is yummy!! Smells so gooooood!! Can’t wait to try!!

    Reply
    • Carole says

      December 09, 2016 at 7:43 pm

      So glad you gave it a try Jen!

      Reply
      • Jen says

        December 10, 2016 at 9:05 pm

        Me too!! What a hit. Everyone loved this. All I heard was “This is sooooo good”. I will have to make this more often now. Thanks again, Carole.

        Reply
  20. Kelly Garner says

    January 08, 2017 at 9:22 pm

    I did not get 5-6 cups from my chicken, maybe 2. I carried on and have it in the oven. I had unseasoned breadcrumbs and seasoned myself. The 1/1/4 C. makes alot of topping so I may run it by the broiler to brown up. Easy to make, plan on serving with garlic toast and Caesar Salad. Yum! It smells wonderful!

    Reply
    • Carole says

      January 09, 2017 at 1:59 pm

      Thanks for your feedback Kelly! The amount of chicken does greatly depend on the size of the rotisserie offered so if they are small, just grab a couple next time. thanks for stopping back and letting me know 🙂

      Reply
  21. Shawna says

    January 25, 2017 at 7:46 pm

    Made this for Christmas dinner, as I was looking for something “fancy” but easy and it was so delicious! It’s in the oven again for dinner tonight and it’s definitely on my short list of “What to Bring Over” Service Dinner. Thank you for this delicious and simple recipe.
    Oh, and I accidentally made a small change by neglecting to add the butter to the topping at the end but it was still scrumptious.

    Reply
    • Carole says

      January 25, 2017 at 9:50 pm

      Hey Shawna! Thanks so much for coming back and letting me know. I love this dish because it is so easy to make, yet seems fancy 🙂

      Reply
  22. Faith Devitt says

    February 04, 2017 at 6:32 pm

    This sounds like a perfect alternative to the tradional method of preparing the dish. I can’t wait to try it and know it will be scrumptous!! Thanks for the recipe!

    Reply
    • Carole says

      February 04, 2017 at 7:50 pm

      You are welcome Faith! Don’t forget to come back and let me know what you thought 🙂

      Reply
  23. Tori says

    February 12, 2017 at 9:20 pm

    We liked this but ended up with a lot of liquid in the pan. Did that happen to anyone else? 45 minutes seems like a long time and it was boiling away in there. So maybe that caused it.

    Reply
    • Carole says

      February 13, 2017 at 12:46 pm

      Hey there Tori! I’ve never heard about this struggle before. If you are using a cooked rotisserie chicken, that isn’t your problem. My first thought is that your sauce didn’t thicken enough or your sauce broke. 45 minutes at 350 is a perfect amount of time to thoroughly heat the dish through. If it was bubbling away, your oven might be too hot which also could have made your sauce break.

      Reply
  24. Shauna Guymon says

    March 11, 2017 at 7:38 pm

    I LOVE chicken cordon bleu but it is way too much trouble to make so I am super thankful for this quick and easy but delicious recipe! I added a bit of garlic and onion powder to the sauce. I don’t like Swiss so I substituted Havarti. I also used cracker crumbs in place of the breadcrumbs. Can’t wait for it to come out of the oven!! I am serving with a spinach salad and rolls.

    Reply
    • Carole says

      March 12, 2017 at 1:33 pm

      Thanks for all your ideas Shauna! I hope you love it

      Reply
  25. Devon says

    April 05, 2017 at 5:18 pm

    Does this get covered???

    Reply
    • Carole says

      April 07, 2017 at 7:54 am

      Nope, otherwise your topping will get all soggy.

      Reply
  26. Nancy says

    April 10, 2017 at 11:56 am

    I’m wondering if you could use shredded Swiss instead of slices?

    Reply
    • Carole says

      April 10, 2017 at 4:21 pm

      Absolutely Nancy! Enjoy

      Reply
  27. LeeAnn says

    May 30, 2017 at 9:04 pm

    Wondering if you could use something other than mustard, or if you can taste it? I like it, children not so much.
    Thanks in advance
    LeeAnn

    Reply
    • Carole says

      May 31, 2017 at 5:19 pm

      Hi LeeAnn! The mustard is certainly not going to stand out. It just adds some depth of flavor to the sauce. Your kids won’t even know it is in there.

      Reply
  28. Wendy says

    August 18, 2017 at 5:16 pm

    Can I omit the mustard? Hubby is allergic. I like that this is so simple. Can’t wait to try it.

    Reply
    • Carole says

      August 19, 2017 at 4:17 pm

      You bet Wendy!

      Reply
  29. Lori Joyce says

    October 07, 2017 at 1:46 pm

    CCan I use raw chicken breasts cut in half?

    Reply
    • Carole says

      October 08, 2017 at 7:24 am

      Hey Lori! Unfortunately, raw chicken won’t work with this recipe. By the time the chicken cooked, the sauce would dry out and the topping would burn.

      Reply
      • Hanna says

        July 24, 2018 at 10:06 am

        Not sure why it wouldn’t work. Couldn’t you cut the chicken into pieces. Smaller pieces will cook in the allotted time frame. I do not normally buy the rotisserie chicken. Would it be better if you cook the chicken first then and then add to the casserole?

        ★★★★★

        Reply
      • Hanna B says

        July 24, 2018 at 5:11 pm

        Carole. Would you not be able to have smaller pieces of chicken. If it is cooking for 45 minutes the chicken should cook. Am I wrong?

        ★★★★★

        Reply
        • Carole says

          July 24, 2018 at 6:20 pm

          Hi Hanna! You certainly could try it. I don’t want to tell someone that yes, the chicken would cook to the proper safe temperature until I have tested it myself.

          Reply
  30. Holly says

    October 08, 2017 at 4:10 pm

    Carrie was wondering about trying it with rice… minute toffee mint do the trick.

    Reply
    • Holly says

      October 08, 2017 at 4:11 pm

      Errrr.. I meant to type “minute rice might do the trick!”

      Reply
      • Carole says

        October 08, 2017 at 5:38 pm

        Hey Holly! If you want to make rice as a side and serve it with the casserole, I think that would work. I wouldn’t add the rice to the casserole because it will soak up all yummy sauce.

        Reply
  31. Danielle says

    December 28, 2017 at 7:44 pm

    Wow! So easy and so delicious! My picky 12 year old and foodie hubby both loved this dish! I used leftover chicken thighs from a previous meal and leftover spiral ham from Christmas, sauce and topping according to recipe, but substituted cheddar blend for Swiss…only because I didn’t want to go to the store in -3 snowy weather! 🙂
    Served over rice with mixed vegetables.
    Very tasty easy meal…will definitely make again!! Thanks for creating and sharing!

    ★★★★★

    Reply
    • Carole says

      December 31, 2017 at 4:40 pm

      I’m so glad it was a crowd pleaser for you Danielle! Still one of my family favorites.

      Reply
  32. Leigh Orchard says

    January 10, 2018 at 9:08 am

    I do believe this will be dinner tonight for my hubby and boys. Thinking about adding some precooked noodles….hope it doesn’t ruin it

    Reply
    • Carole says

      January 10, 2018 at 2:53 pm

      You can always cook the noodles on the side Leigh and serve the casserole over the top!

      Reply
  33. Jessica says

    January 27, 2018 at 3:15 pm

    Can you make it without the lemon juice?

    Reply
    • Carole says

      February 22, 2018 at 11:56 am

      Yes but I would use another acid of some type like a vinegar.

      Reply
  34. Stephanie says

    March 22, 2018 at 10:32 am

    This sounds too fabulous to ignore! Help a working girl out…How do you convert this if you have raw chicken and a slow cooker?

    Reply
    • Carole says

      March 23, 2018 at 2:53 pm

      Hey there Stephanie! I wish I had a quick and easy conversion for you. You can certainly sub in any cooked chicken you have, but I’ve never made it from raw chicken.

      Reply
  35. Ann Pitman says

    March 23, 2018 at 7:42 am

    I made this last night for my Bunco group and they raved about it. All of them asked for the recipe.. it was a huge hit. Thank you

    Reply
    • Carole says

      March 23, 2018 at 2:52 pm

      You are very welcome and I LOVE Bunco 🙂

      Reply
  36. Marty says

    August 11, 2018 at 12:38 pm

    In the oven now and it smells delicious!!!! Can’t wait for it to get done.

    ★★★★★

    Reply
    • Carole says

      August 11, 2018 at 4:35 pm

      Awesome Marty!

      Reply
  37. Melenie Clardy says

    September 30, 2018 at 7:31 pm

    I’m making this again for dinner tonight. It is just delicious and is in our regular rotation. I use chicken I bake myself and serve it over noodles. This time I used hot, sweet mustard just to see how it would be. It was tasty. It may be good with any kind of strongly flavored mustard! I might sometime try it with mushrooms or spinach as some of the other commenters have done. Thanks so much for this recipe!

    ★★★★★

    Reply
    • Carole says

      October 05, 2018 at 2:40 pm

      Hi Melanie! thanks for sharing your variations. They all sound great!

      Reply
  38. Toni says

    December 04, 2018 at 2:45 pm

    Can you used canned chicken?

    Reply
    • Carole says

      December 05, 2018 at 4:43 pm

      Hi Toni! Honestly, I wouldn’t. I love canned chicken for certain recipes, but this one wouldn’t be it.

      Reply
  39. Janet says

    January 18, 2019 at 2:57 pm

    I was wondering how many people this recipe serves? 6? 8? 12? Maybe I just missed it ?

    Reply
    • Carole says

      January 18, 2019 at 4:48 pm

      Hi Janet! I would say easily 6-8.

      Reply
  40. Carolyn says

    February 11, 2019 at 11:01 am

    This recipe had good flavor, but could have used a little added veggies or something. I think the difference was it was made with chicken chunks not chicken breast… but overall a good, easy recipe for a quick meal

    ★★★★

    Reply
  41. Carrie says

    February 21, 2019 at 8:25 pm

    I’ve made this recipe twice now and I 1.5 times the sauce portion only. I also added 1 lbs of our favorite cooked pasta. And an extra cup of milk. When you add the pasta, you need the sauce to be less thick. I split the casserole into to smaller pans and freeze one for a later day. Just be sure to leave off the bread crumbs until ready to bake. Thanks for sharing this scrumptious recipe!

    Reply
    • Carole says

      February 23, 2019 at 2:37 pm

      Thanks Carrie for coming back and sharing your version! Sounds great 🙂

      Reply
  42. Chad Berrard says

    March 12, 2019 at 6:03 pm

    I’m a single father and this is a often used recipe. I like to get my daughter to eat veggies so I add them in as well.

    ★★★★★

    Reply
    • Carole says

      March 12, 2019 at 7:34 pm

      Glad it works for both you and your daughter Chad!

      Reply
  43. Daisywulf says

    April 30, 2019 at 9:21 am

    Made it last night and we loved it. I did make one small change. I only used a half tsp of salt in the bechamel. There’s already a lot of salt from the butter, ham, and cheeses, so I was a little concerned about adding more salt. Next time I won’t even add that much – it’s definitely not needed. And there will be a next time. This was delicious. Anyone reading this – the recipe says to let the casserole sit for a few minutes to set up aftet it comes out of the oven. This is absolutely necessary. Just like a lasagna, if you cut in too doon, it’ll be a soupy mess. Plus, it’ll be much too hot to eat. Give it a good 15 minutes. It’s worth it!

    Reply
    • Carole says

      April 30, 2019 at 12:23 pm

      Thank you for coming back and sharing your feedback Daisy!

      Reply
  44. Brandi says

    June 02, 2019 at 3:05 pm

    Can you sub milk for heavy whipping cream?

    Reply
    • Carole says

      June 04, 2019 at 1:10 pm

      Hey Brandi! You’re going to have to help me because there isn’t whipping cream in the recipe 🙂

      Reply
  45. Kathy Wood says

    July 21, 2019 at 10:19 am

    I used about 8 oz of penne noodles cooked to al dente, and halved the called for amount of chicken, layered them in with the chicken on the bottom layer, and then proceeded with the rest of the steps, and it turned out great, if just a tad dry. So for adding noodles to the chicken base, might increase the liquid by a cup, which is a LOT of milk, but worth it for a creamier casserole.

    My only “complaint” about this recipe is that there was soooooo much ham. When I make it next, I’m cutting the ham down by half.

    Loved this casserole!

    ★★★★

    Reply
    • Carole says

      July 22, 2019 at 2:36 pm

      Thanks Kathy for sharing your version of the recipe! Glad you liked it

      Reply
  46. Lynde says

    July 22, 2019 at 2:52 pm

    Yummy

    Reply
  47. Annette DiBartolo says

    August 04, 2019 at 9:57 pm

    I had two girlfriends over for dinner. We all thought the casserole was delicious but too salty. When I make it again I will leave out the salt. I served it with a salad and French bread.

    ★★★★

    Reply
    • Carole says

      August 07, 2019 at 11:28 am

      Thank you Annette for your feedback! Glad you enjoyed it

      Reply
  48. Don says

    August 26, 2020 at 4:00 pm

    We make this about once a month and I love how quick it comes together!

    ★★★★★

    Reply
    • Carole says

      August 26, 2020 at 4:25 pm

      Love hearing that! Thank you for coming back and sharing your review of my recipe!

      Reply
      • Jolene Wilcox says

        August 20, 2021 at 9:20 pm

        Can this be made in a crock pot?.

        Reply
        • Carole says

          August 23, 2021 at 8:39 am

          I’m sure it can….I’ve just never done it 🙂 If you try it, please come back and let me know how it turns out!

          Reply
  49. Amanda Strickland says

    September 01, 2020 at 5:16 pm

    My husband is a MASTER at buying huge packages of chicken on sale, boiling it all up at once, then tasking me with doing something with it. This casserole is a lifesaver! I serve it over egg noodles with a side of greens and some bread, and it’s a hit! When my kids visit, they request it. I’ve played around with other cheeses, but we prefer the classic Swiss. Thanks for the great recipe (and from saving me from boiled chicken for days on end!)

    ★★★★★

    Reply
    • Carole says

      September 02, 2020 at 10:12 am

      That is awesome Amanda! I too make big batches of cooked chicken and then use it all week in recipes, but I roast it in the oven. It is a nice time saver if you know how to use it 🙂

      Reply
  50. Anna says

    September 04, 2020 at 8:59 pm

    So super yummy! Thanks for sharing the recipe.

    ★★★★★

    Reply
    • Carole says

      September 07, 2020 at 12:32 pm

      I’m so glad you enjoyed it Anna, and thank you so much for coming back and leaving your review! It helps so much 🙂

      Reply
  51. Daniel says

    September 19, 2020 at 1:30 pm

    Wow was this amazing! I’ve had it in my “to try” recipe pile for awhile and it will be on regular rotation!

    ★★★★★

    Reply
    • Carole says

      September 19, 2020 at 1:31 pm

      I’m so glad to hear it Daniel! Thanks for coming back and leaving your review. It helps out a lot!

      Reply
  52. Pennie says

    January 19, 2021 at 10:48 am

    This sounds delicious. I lived in Europe a few years, specifically southern Bavaria. When they make cordon bleu, they typically make it with pork or veal. I know it’s a double whammy using pork with ham, but it was really delicious. Can this be made with pork or veal?

    Reply
    • Carole says

      January 22, 2021 at 8:51 am

      Hi Pennie! Absolutely this recipe would work well with either of those substitutions.

      Reply
  53. Sharon says

    February 17, 2021 at 6:04 pm

    Loved the thought of this recipe, sodium level has to be pretty high, could omit the 1 1/2 teasp of salt in the sauce and possibly use low sodium Black Forest ham. Made it tonight for the 1st time, very salty. May try it again cutting back on salt/sodium.
    I would give it a 4-5 at this time.

    Reply
    • Carole says

      February 18, 2021 at 12:01 pm

      Thanks for coming back and leaving your review Sharon!

      Reply
  54. Andrea Tickle says

    March 15, 2021 at 2:55 pm

    Have you substituted chicken for cooked turkey at all?

    Reply
    • Andrea Tickle says

      March 15, 2021 at 2:59 pm

      Cooked turkey for chicken, I mean.

      Reply
    • Carole says

      March 17, 2021 at 4:28 pm

      Hey Andrea! I haven’t done that substitution but I’m sure it would be delicious!

      Reply
  55. Carm says

    May 09, 2021 at 9:56 am

    Was very tasty I did increase the liquid and mixed all the ingredients together. Not layered as recipe states. I cut the ham up into strips and used shredded cheese. Added cooked mushrooms and onions and Gemelli pasta. Added a 1/2 cup of Marsala wine and it was amazing!!!

    ★★★★★

    Reply
    • Carole says

      May 12, 2021 at 10:27 am

      So glad you made it work for you Carm!

      Reply
  56. Alexa says

    May 27, 2021 at 3:18 pm

    This slow-cooker dish is comfort food defined. We took classic chicken cordon bleu and turned it into a seriously delicious pasta casserole. The creamy Alfredo pasta sauce, cheesy ham and chicken, and crispy bread crumb topping will hit the spot on a cold day. It just might be your favorite new dish this winter.

    ★★★★★

    Reply
  57. Bonnie says

    August 11, 2021 at 4:09 pm

    The recipe calls for the ham to be chopped, but the video shows just putting the ham slices, not chopped. Which is it?

    Reply
    • Carole says

      August 12, 2021 at 10:09 am

      Either works just fine!

      Reply
  58. Gayle says

    September 13, 2021 at 10:29 am

    I have this in our “regular rotation” because it works so well. I’ve used raw chicken cut into “bite size” pieces and diced ham. I mix it all up instead of layering it and it works fine.

    Reply
    • Carole says

      September 20, 2021 at 6:45 pm

      Great variation Gayle! Thanks for sharing

      Reply
  59. AshVan says

    January 01, 2022 at 3:16 am

    Really good and easy but WAY too salty. My gut told me a teaspoon and a half was too much so I cut back to about 3/4 a teaspoon and it was still too salty. There’s plenty of salt from the ham and cheese and if you use a rotisserie chicken that’s already seasoned. So next time I’ll be doing probably 1/4 teaspoon and I can always sprinkle salt on each serving if that’s not enough.

    ★★★★

    Reply
    • Carole says

      January 02, 2022 at 9:22 pm

      Thanks for sharing your review!

      Reply
  60. Nichole says

    January 09, 2022 at 8:00 am

    This is one of our favorite meals! I usually use some chicken I cook in the crockpot and shred and then top with chopped ham and slices of Swiss. I love the sauce and the topping is so tasty! My husband thinks this is the best. I’m going to try to prep and freeze one so hopefully it turns out!

    ★★★★★

    Reply
    • Carole says

      January 12, 2022 at 12:15 pm

      Thanks Nichole for coming back and leaving your review! It helps so much 🙂

      Reply
  61. Susie Morris says

    January 30, 2022 at 5:50 pm

    Is this using all purpose or self rising flour?

    Reply
    • Carole says

      January 31, 2022 at 10:21 am

      Hi Susie! It uses all purpose flour. Enjoy 🙂

      Reply
  62. Felisha says

    February 22, 2022 at 4:24 pm

    AMAZING

    ★★★★★

    Reply
    • Sarah says

      February 22, 2022 at 4:25 pm

      Nice felisha

      ★★★★★

      Reply
  63. Michelle says

    February 23, 2022 at 11:39 am

    Can another cheese be used? As I don’t like Swiss cheese?

    Reply
    • Carole says

      February 24, 2022 at 1:02 pm

      Hi Michelle! You bet…it just won’t technically be Cordon Bleu. I think a sharp cheddar or pepper jack would be yummy.

      Reply
  64. Lori says

    May 05, 2022 at 7:18 pm

    I just made this for my weekly lunch I make for our food bank. I cook for 50 volunteers every Friday. This was a huge hit
    Thank you so much!

    ★★★★★

    Reply
    • Carole says

      May 06, 2022 at 9:33 am

      You are welcome Lori and way to go with your community volunteering!

      Reply
  65. Chrisie says

    June 20, 2022 at 7:55 pm

    I made this for dinner! I have made chicken cordon blue before but not as a casserole! It was just as good and easy to assemble! Thanks again! It was delicious!

    ★★★★★

    Reply
    • Carole says

      June 22, 2022 at 5:03 pm

      I’m so glad you enjoyed it Chrisie! Thank you for coming back and leaving your review. It helps out so much 🙂

      Reply

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