Creamy Chicken Cordon Bleu Casserole

Now this is such a MARVELOUS twist to Cordon Bleu! I tripled the recipe and made sure the chicken was seasoned and cooked thru (I sautéed the chicken in EVOO ) and added Colby Jack ( 8 oz)! WOW! My entire brood of 6 grown hungry adults were extremely satisfied and pleased! Thank you for giving me a new way to create a masterpiece!

This was gone the night I made it. It was delicious! The only thing I did differently was make my own chicken and I made it spicy (spices spicy, not heat spicy). You need quite a bit for the flavor to come through, and it did with me. One thing I’d recommend is to get a small block of Velveeta queso blanco or maybe a quarter to third of a pound of white American cheese from your deli to cube up and add in. I put some sliced on top of everything (mixed the casserole filling too before putting it into the dish, then put the cheese and such on top), and it adds a nice bit of extra cheesiness and a lot more creaminess!

Hubs loved it so I take that as a win! Did follow the suggestion of mixing everything together before putting in the dish. With no added seasonings, the soup (with added herbs) didn’t over salt the dish (for our palates – and my hubs is on a strict low salt diet). Subs I made: Whole wheat Fusilli – egg noodles Greek yogurt – sour cream Added: sautéed onions, garlic, spinach and mushrooms Suggest doubling the crunchy topping.. it was the best part!! Think it would also be good with Gouda cheese as well

The concept is awesome! Once you’ve made it the traditional way, this version feels like an approachable way to have the same taste. I heeded the advice of others and made the bechamel-sorry campbell’s. I went with half chicken stock, half milk, added nutmeg and white pepper but forgot to grab the dijon or garlic. I did add a little dry white wine before adding the stock and milk, and let the alcohol cook off. 1.5 times the sauce is good thinking, for a casserole. Easier than the traditional method whether you use the recipe as is or tinker with it!

This was so easy to make and was a big hit with my family…instantly became a family favorite!

Two stars for the recipe as written. Instead of caned soup I made a big batch of Béchamel with Gruyere, shredded Parmesan & Neufchâtel substituted for sour cream. I prefer linguine noodles (8 Oz dry) and break them into 2” pieces before cooking al dente. I used thin sliced Canadian bacon cut into 1” squares and coarsely shredded chicken cooked in the hot pot. Mix it all together rather than in layers. Our kids really like the garlic Ritz cracker topping from poppy seed chicken, so to class it up, I used a few Panko crumbs mixed in & more shredded cheese on top. Very forgiving original recipe to give you some ideas for making your own versions. It was delicious. A full 9×13 pan serves 8.

I liked this, it was good, not great. I did add some pepper to the sauce before adding the breadcrumbs because it looked like it needed it. If I make it again, I will make a few changes. First, I think the suggestion to mix everything together instead of spooning the sauce on top is a good idea. Also, I followed the pictures, but the ham pieces were too large, so I will make them smaller. Finally, I would make the breadcrumb mixture first so it has time to cool down before spreading it on top of the casserole.

Fantastic!!

Read reviews prior to assembling the dish and took the advice of a couple of reviewers …I used a bechamel sauce mix as I think canned soups are too salty and used fried onion for the topping. The only cheese I had on hand was a shredded mixture of Swiss and Gruyère..turned out fantastic!

Plan on making this. I’m going to use whole milk and add cream cheese, sounds yummy !

Easy, simple casserole. Used cooked buffalo chicken to give some zing

I made a double batch, one went into a foil casserole dish to give to a busy family member and the other batch got divided into two half size pans for the two of us (one we baked, the other went into the freezer for an easy meal). Everyone liked it! I took the following suggestions from the comments: made 1.5x the amount of sauce, mixed half of the sauce into the noodles/meat,cheese mixture and spooned the rest on top. I also used deli sliced ham and Swiss, as I’m not a fan of huge chunks of meat and cheese in a casserole. I only used about half of the amount of cheese called for and it was plenty! I pushed strips of it down into the casserole mixture and laid a few more strips beneath the breadcrumb topping. The chicken was from a huge Rotisserie chicken ($5 @ Costco!), I mixed the white and dark meat together (even though my household isn’t a fan of dark meat) and it was a delicious, creamy dish. I made extra breadcrumb mixture and added some smashed garlic Ritz crackers to the breadcrumbs. The next time I’ll likely change it up and add our preferred seasonings, but made the way it’s written is a basic dish that everyone will like! If you like a little heat just add some splashes of hot sauce or crushed red pepper flakes to your bowl. This recipe is a keeper!

This is really good, but when I made it again I added 1/2 cup chicken broth to the soup mixture and it came out so much creamier and had better flavor. Love this recipe, will definitely make it often!

Easy and quick, pretty tasty too.

This is a win for me and my family. I read the comments and changed the method a bit by mixing the sauce with the noodles and not just spoon dropping it on top as suggested. Also I added some spices (because not using any seemed wrong!!) I put in onion and garlic powder and a touch of Italian and cayenne seasoning.

This dish was wonderful. The family loved it! Based on the concerns about flavor and moistness from other reviewers, I made a couple of modifications. I seasoned my cubes of chicken as they cooked with a garlic, herb, sea salt, and pepper seasoning and used the same seasoning in the sauce. I also added 2 tablespoons of Dijon mustard to the sauce (similar recipes online called for this). I doubled the sauce and it made the dish nice and creamy, but not soupy. Used a 12.5 ounce package of noodles cause I couldn’t find a 8oz package. Also, I used regular sour cream and cream of chicken and herb soup. I mixed the sauce, noodles, cheese, and meat together, placed in pan, and then topped with that tasty topping. I used Panko bread crumbs and doubled the topping. Turned out beautiful and delicious.

Whole family loved it. Used ingredients I had on hand: rotisserie chicken, regular sour cream, skim milk, and shredded Swiss. I layered it as suggested and had no burnt noodles. Instead of making the topping for it I used French’s Onions, and added them at the 20 minute mark like you do for green bean casserole so the did not burn. It was phenomenal! Highly recommend you try this recipe!!!

This recipe is amazing! I did the following tweaks. I cooked the noodles in chicken broth instead of water. I kept half the broth and when I combined the sour cream, soup, ham (I used tiny diced ham, like for salads) and chicken (I used a pre-cooked, separated rotisserie chicken), I poured the hot broth over all to melt the swiss cheese (here I used Kraft swiss singles and used the whole package). On top of the mixture I added fresh basil leaves and used Italian bread crumbed with SHREDDED parmesan cheese. My whole family ate till they were almost sick! LOL SOOO good…

I made this recipe exactly as written and it was delicious! The casserole was creamy and the cheese was gooey. I live alone and the recipe serves 8 so I will have to eat it for days and I’m not mad about that!

I made this exactly as shown in the recipe. I found the chunks to be very unappealing so I made it again with thinly sliced ham, chicken and cheese. I also cut back a bit on the ham as I found it dominating the dish in the original. With the changes made I loved the dish!

Pretty tasty! I prepared this on the stove top, and left off the bread crumbs and Parmesan cheese.