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Chicken Cordon Bleu Bake

I love Chicken Cordon Bleu, but don’t like the prep it takes to make it.  So imagine how excited I was when I came across a recipe for my favorite chicken dish in a casserole form! (Insert HAPPY MOM Dance here) Of course I had to tweak it just a bit to suit our families’ tastes, but the final product is nothing short of  amazing!  The chicken and ham flavors compliment each other perfectly, topped off by lots of ooey, gooey, cheesy goodness and a little crunch from the stuffing.

Chicken Cordon Bleu Bake

Lisa @ onceamonthmeals.com


  • 2 (6 oz) packages seasoned stuffing mix
  • 10.5 oz cream of chicken soup
  • 1 cup milk
  • 8 cups chicken, cooked and cubed
  • 1 tsp pepper
  • 1 lb deli ham, sliced and cut into 1″ strips
  • 1 cup swiss cheese, shredded
  • 3 cups cheddar cheese, shredded


Prepare stuffing mixes according to package directions. In a large bowl, combine soup and milk, set aside.  Divide chicken between 2 greased 9×13 foil baking pans.  Sprinkle chicken with pepper.  Layer with ham, swiss cheese, 1 cup of the cheddar cheese, soup mixture and stuffing.  Sprinkle with remaining cheddar cheese.  Cover and bake 350F for 45 minutes.  uncover, bake 10-15 minutes more or until cheese is melted. 

Freezing Directions:

Follow instructions above.  Cover and freezer up to 3 months.  Thaw.  Remove from fridge 30 minutes before baking.  Cover and bake 350F for 45 minutes.  Uncover, baking 10-15 min more or until heated through and cheese is melted.  

Servings: 12 (2 9×13 casseroles)


**conversion chart image provided by Erik Spiekermann

9 Responses to “Chicken Cordon Bleu Bake”

  1. Ronnie Crowley says:

    Love that there are no green or red bits so my son may even be willing to eat this!

  2. Heather says:

    This makes two 9×13 casseroles? So can I halve the ingredients to only make one?

    Do you bake and then freeze or freeze it unbaked?


    • lisa says:

      Heather- yes you could half the ingredients to only make one casserole. Please see the complete directions and freezing directions on the post for how to bake.

  3. Stephanie says:

    New to freezer cooking – when you freeze in pans… how do you cover to make sure no freezer burn?

  4. Lara says:

    Really fabulous!!! Love cordon blue & this didn’t disappoint. I added onion mushroom & carrot to the stuffing. I also used the 2c Swiss cheese & used 2c quesadilla cheese as I think cheddar would over power the Swiss & Swiss is what I love about cordon blue. Thanks for the awesome recipe. Can’t wait to bake off the second one in a couple weeks.

  5. Annette says:

    Love this recipe! I tried it for the first time in February. It was a huge hit with my family. Freezes really well too. I made another one just a week later for a friend who had surgery and she said it was a big hit for her family too.

  6. Joel says:

    Quick question: the cooking directions and the reheating directions are the same; do I cook and then freeze, or do I freeze the uncooked dish?

    • kim says:

      This is an easy assembly recipe, meaning you will freeze the dish uncooked. Then you will thaw and bake the recipe as directed. Enjoy!

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