You’ll adore this casserole if you enjoy chicken cordon bleu! One of my family’s favorites is this!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 4 cups cornflake crumbs
- 1 cup grated Parmesan cheese
- ¼ cup butter, melted (Optional)
- 10 cooked skinless, boneless chicken breast halves – cut into strips
- salt and ground black pepper to taste
- 6 cups shredded Swiss cheese
- 1 pound cooked ham, diced
- ½ pound sliced fresh mushrooms
- 1 bunch green onions, sliced
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 2 tablespoons butter, melted (Optional)
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
- Mix the corn flake crumbs, Parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
- Mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. Place the rest of the chicken strips onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining 1/3 of the crumb mixture. Drizzle with 2 more tablespoons of melted butter if desired.
- Cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.
- To save time, I buy the fully cooked chicken breast strips and diced ham to use instead of preparing my own.
Nutrition Facts
| Calories | 684 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 1 g |
| Protein | 50 g |
| Saturated Fat | 21 g |
| Sodium | 1193 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
The cornflake crumbs overwhelmed the dish and, unfortunately, made what should have been a rich, creamy casserole very dry. Also, the Swiss cheese melted into clumps. If I make it again, I will dice the chicken, mix the Swiss cheese into the sauce, leave out the mushrooms, and use caramelized onions instead of the green onions.
What a delicious recipe!!! I did make a couple of changes based on other reviews. I used panko bread crumbs instead of the cornflakes. I did not add any salt. There is plenty of salt in the ham and the cream of chicken. I baked it for 40 minutes at 350 degrees , covered. I uncovered it and placed it under the broiler for 2 – 3 minutes to crisp up the breadcrumbs. I will never make chicken cordon bleu any other way, my family loved it that much!!!
I used this as a base recipe. I followed others advice and flavored the pounded, diced chicken with flour, salt, pepper, and garlic powder. I cooked it before placing it in the bottom of the pan. I grilled some onion and garlic before adding cream of chicken soup. This was a heavy dish. We served it over sour milk biscuits.
I don’t really think it mimics the taste of chicken cordon bleu, but it’s a tasty casserole in it’s own right. I probably messed up the corn flakes, 4c of crushed corn flakes is way too much, but 4c of corn flakes, crushed is probably right. For my family’s purposes, much less green onion would be preferable too—3 chopped green onions would more than do the trick.
i used ritz crackers instead of corn flakes. i sent this with my wife to her disabled sister and brother in law. she said to put this in regular rotation to send down. great recipe!
This was very good. I baked the chicken breasts (and only used five) with heavy seasoning and pats of butter, and sliced the chicken per the recipe. I did pour the pan juices from the chicken into the soup/sour cream mixture. I think that gave it a lot more flavor. The only thing I will change next time is I will add an extra can of soup for a little more sauce, and maybe half Swiss cheese and half Gruyere cheese next time. Great recipe!
It was pretty good. It was way too big for our family that night, so I scaled it for four people, but used the whole can of soup. My changes were that I used a rotisserie chicken and did not put corn flake crumbs on the bottom. It worked out pretty well. I definitely will make this again.
EASY CONVENIENT GOOD I used 1 1/2 cracker sleeve method, and it was fine. Next time I will use panko. It was very good and handy to freeze. I added a beet salad and all enjoyed.
It needs lots more flavor. I added thyme, parsley and chives, salt and pepper.
This is AMAZING!!! One of our top favorite recipes. I used half and half Pepper Jack and Swiss. And threw in several cloves of roasted garlic just to spice it up a little. But the recipe is awesome just the way it is.
I just made this for my son and husband and I. Absolutely DELICIOUS! I halved the recipe. But no other changes other than that.
my hubby said this was ok, but too salty!
My whole family did not care for this recipe.
I made this dish for a french themed birthday. I substituted the corn flakes with ritz crackers. We loved it so delicious. Definetly will remake again
I did not care for this recipe.
I am going to make this for my family and I hope it is as good as it looks!
Excellent! I followed directions, but instead of layering, mixed it all together with the soup, etc, then poured into a casserole dish with some crumb mixture on the bottom and the crumb mixture on the top. The chicken was in cubes, like the ham. It turned out great! Definitely a do-over for my family.
I thought this recipe was delicious! My husband prefers the variation with the stove top stuffing on top, by my 6-yr old son and I loved it. I did half the recipe and it still filled up my 9 x 13 pyrex dish. I only used 1.5lbs of chicken since I am a little conservative on the meat in our house and used a high quality ham (really yummuy). I did cook my chicken breast most of the way through before adding to the dish as others suggested and the dish still took the entire time for the flavors to meld. I used 8oz of muenster cheese slices in the middle and 8oz of mozzerella in the top layer because that’s what I had at home. I did omit the mushrooms, green onions and additional 2tb of butter on top as my family doesn’t like these veges and I didn’t want to open a new stick of butter. Overall… yummy dish and will make again. Maybe the veges will help blend some of the salty taste from the ham and cream of chicken soup.
Mediocore….. not bad but don’t know i’ll make it again.
I thought this was delicious. I served it to company this evening. It was a LOT of food! There were 8 of us and 7 went back for seconds, and i still had leftovers! My tips (based on others’ reviews): measure the 4 cups of cornflakes, THEN crush them. I reduced the cheese to about 4 cups (1 lb.) I added about 1/2 cup fresh chopped parsley along with onions & garlic. Also I diced the chicken (not sliced) and used diced ham, and sprinkled the chicken with salt & pepper as I was sauteeing it. I did not add any more salt & pepper after that, and it was plenty well seasoned. This was delicious and I WILL fix it again!
Update 4/29 – I am reducing this to 2 stars because this just continues to be a struggle for me with my family. No one really likes this but me and the leftovers are a huge pain. It seems like it needs carbs to counteract the heavy greasy cheesiness, but I haven’t found a carb (rice, pasta, etc.) that seems to pair well with it for serving. Leftovers are hard to reheat and greasy. I will be removing this from my recipe box. Original Review – This was very yummy but salty from the ham. I halved the recipe but kept the sauce as written. I ended up using bone boiled deli ham cut thick instead of cubed and it worked fine. I just chopped it coarse. The recipe says to salt the first chicken layer, but I would skip that given the saltiness of the ham. I will also use regular onion cooked wit the chicken next time rather than green onion. It didn’t look very pretty cooked and my DD has issues with “green things” in her food so I had to pick them out of her serving.