This casserole is very easy to make, and I love making them. Instead of being filled and rolled, the chicken breasts, Swiss cheese, and ham are chopped, giving you Cordon Bleu flavor in a lot less time.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 egg
- ½ cup milk
- 2 pounds skinless, boneless chicken breast halves – cut into chunks
- 1 cup plain dried bread crumbs
- 1 cup oil for frying
- 8 ounces Swiss cheese, cubed
- 8 ounces cubed ham
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
- Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
- Bake in preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 11 g |
| Sodium | 1017 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
We love chicken cordon bleu. This recipe is the best one we have tried we won’t make it any other way now.
After I tweaked this recipe – it was fantastic. I cut the recipe down to 4 servings as there is only me. I also fried the chicken in a non-stick skillet with 1 tablespoon of butter – not oil. For the sauce, I only used 1 can of Healthy Request soup and 1/4 can of milk so it was not runny at all. But I did add 1 tablespoon minced garlic, 1 tablespoon Mrs. Dash Seasoning and 1/2 onion grated to the sauce – cause I wanted this to taste good. Served with a green salad. Yum. Will make this again.
This turned out great, although I modified the meat quantities to use less chicken and an equal amount of ham. I also sprinkled bread crumbs on top. I served it with a side of green beans and my family cleaned their plates! Very yummy. Prep time takes longer than stated.
This was delicious and easy to make!! Will definitely be making this again!!
Jjanahah Aisha’s
Wonderful flavors! After reading reviews, I used soup and sour cream. It still was runny when I cut into it. Next time I make this I’ll increase the Swiss cheese and pre-cook the cubed ham . Thank you for a wonderful alternative to trying to roll chicken around the filling.
This turned out so well that my very picky husband gave it a thumb’s up and said I may make it again. It is obviously much easier and less time consuming than making traditional Chicken Cordon Bleu. Following suggestions, I only used 1/2 cup milk and it still had enough sauciness for the pasta I cooked for a side dish.
Giving it four stars for the basic idea. It was very tasty and easier with my alterations. We try to avoid fried foods so used cooked chicken breast cut in chucks. As another reviewer said I used the bread crumbs as a topping but didn’t really care for that. Next time I will leave them off or use a different topping. Thank you for the recipe!
Was excellent ! Made it for guests,they loved it!
We used american cheese as my family don’t like swiss came out good
Very good, filling casserole. I chose to brown the chicken instead of frying it and used the bread crumbs for a crust on top. I upped the amount of ham to 12 ounces, and I also used the half cup of sour cream, half cup of milk alteration many on here have recommended. Perfect consistency. I think I’ll add some mushrooms next time to see if that makes it even better.
This was definitely a hit with my kids as they LOVE anything creamy with some crunch and cheese. The chicken was SO tender and moist and it really did taste like the real thing. Will definitely be making it again and again.
Use IT bread crumbs, fresh parsley. Sauté onions after frying chicken. Sauce: 1/2 cup milk 1/2 cup sour cream. Add fresh parsley to sauce. Add Montreal Chicken seasoning to sauce. Serve over parsley buttered egg noodles
This was good. I would have liked some more “stuff” in it though. It seemed like it was missing some veggies (peas, mushrooms, or broccoli would be nice) or at the very least, some noodles. If I make it again, I’ll probably monkey with it some and see what I can come up with. As written, it’s good, but lacking something.
Love this recipe!
best over rice. very cheesy
I used shaved ham, sliced cheese, and canned chicken. Did the soup, milk, and sour cream thing. I greased the baking pan, then laid down seasoned bread crumbs, the slices of Swiss chees, then shaved ham, then canned chicken. Repeated in two layers topped with crumbs and cheese. Was amazing good and easy! The cheese next to the crumbs on the bottom layer baked into a nice chewy/crispy feature. I wanted to see how many corners I could cut and still have it taste reputable. Haha. It’s works. 🙂
my hubby really liked this. I did add a sprinkle of parsley to the egg/milk mix. Next time I will add some pasta to the casserole too.
I don’t get the canned soup part, nor the point of breading the chicken prior. It adds so much more sodium to the dish where the ham is salty enough. I flash fry the chicken and ham , pour it in casserole dish, toss it a bit with a few tablespoons of flour — along with warmed milk it will thicken on its own when baked. I add mushrooms (pre-rendered so not to add more liquid)and top with buttered bread crumbs — it is gorgeous, creamy, cheesy and flavorful.
To add texture and color, I added in a bag of frozen broccoli and diced potatoes. With my additions, this hot dish transformed into a delicious well rounded meal!
The sauce was runny and the flavor was bland. I had high hopes for this recipe as I am a great fan of chicken cordon bleu, but I found this recipe to be a disappointment considering the amount of work involved. I will not be making this again