Recipes / Dinner

Chicken Cordon Bleu Bake

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Chicken Cordon Bleu Bake

Lisa
The Cook
12 Servings
8 Ingredients
9 Comments

This ooey, gooey, cheesy casserole has all the flavor of Chicken Cordon Bleu, without all the work.

Read More
12 Servings
8 Ingredients
9 Comments

Ingredients

  • 12 ounces Stuffing Mix
  • 10 ½ ounces Cream of Chicken Soup
  • 1 cup Milk
  • 8 cups cook and dice Chicken, Boneless Breasts
  • 1 teaspoon Black Pepper
  • 16 ounces Deli Ham, Sliced
  • 1 cup Swiss Cheese, Shredded
  • 3 cups Cheddar Cheese, Shredded

Containers

  • 3 8x8 Baking Pans

Supplies

  • Foils
  • Labels
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Prepare stuffing mixes according to package directions.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Prepare stuffing mixes according to package directions.
  2. In a large bowl, combine soup and milk, set aside.
  3. Divide chicken between 2 greased 9×13 foil baking pans.
  4. Sprinkle chicken with pepper.
  5. Layer each pan with ham slices, swiss cheese, 1/4 of the cheddar cheese, soup mixture and stuffing.
  6. Sprinkle with remaining cheddar cheese.
  7. Cover and bake 350F for 45 minutes.
  8. Uncover, baking 10-15 minutes more or until heated through and cheese is melted.

Categories

traditional, fall, winter, egg-free, fish-free, shellfish-free

Categories

traditional, fall, winter, egg-free, fish-free, shellfish-free

9 Comments

Join the discussion

  2. 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?Thanks!

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

  4. 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. 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. 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?

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