Chicken Cordon Bleu Casserole

4.95 from 58 votes

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This Chicken Cordon Bleu Casserole is a quick, family-friendly dinner with shredded chicken, boxed stuffing, diced ham, broccoli and more!

Chicken Cordon Bleu Casserole is all the flavor of chicken cordon bleu without all the work! This dinner can also be on the table in less than an hour, and it is a great family dinner casserole to add to your weekly meal rotation. It is an extremely simple dish that is practically impossible to mess up. If you are a beginner in the kitchen, this chicken cordon bleu casserole is the perfect recipe to serve your guests or family.

Ingredients for a casserole laid out on a table: chopped broccoli in a bowl, diced ham in a bowl, cubed chicken in a bowl, slices of cheese, melted cheese in a measuring cup, and stuffing in a pot.

Recipe Ingredient Notes

Chicken Stuffing Mix
Cream of Chicken soup
Dijon Mustard
Chicken Breasts
Broccoli florets
Diced Ham
Sliced Swiss Cheese

A clear measuring cup filled with creamy yellow mixture next to a teaspoon of the same mixture, placed on a marble surface.

A square white dish contains chopped ham, broccoli, and diced chicken, topped with a generous layer of melted cheese sauce. A wooden spoon is partially visible in the mixture.

How to Make Chicken Cordon Bleu Casserole

Preheat your oven to 375 ºF.
Spray a 2 quart baking dish with non stick cooking spray.
You will also want to prepare your stuffing according to package directions. Set the stuffing aside.
In a medium sized bowl, combine your cream of chicken soup with your Dijon mustard.
Then mix in your chicken, broccoli and ham.
Combine until everything is fully coated.
Spoon your mixture into a 2 quart baking dish that has been previously coated by non-stick cooking spray.
Top with cheese slices then sprinkle on the stuffing previously prepared.
Place in the preheated oven and bake for 35 to 40 minutes or until it is heated through all the way.

A square baking dish filled with a mix of chicken, broccoli, and cheese, topped with several slices of cheese, placed on a marble countertop.

How to make your own Cream of Chicken Condensed Soup

Many people prefer not to use canned cream of chicken soup. We have found a simple and delicious recipe that you can make yourself at home:

Ingredients for Homemade Cream of Chicken Soup

2 1/2 cups chicken broth
1 1/2 cups milk
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon parsley

Instructions for Homemade Cream of Chicken Soup

Combine all ingredients in a deep pan or pot, over the stove.
Bring to a boil, and stir continually until there are no lumps and it begins to thicken.
Remove from heat. Place in fridge until ready to use.
If not using immediately, store in an airtight container for up to one week, in the fridge.

A single serving of a baked casserole with crispy topping is presented on a white plate, accompanied by a gold-colored fork, against a marble backdrop.

A fork holding a bite of a broccoli and chicken casserole with cheese, with additional portions of the casserole visible on a white plate.

Explore More Delicious Casserole Dinners

Chicken Cordon Bleu Casserole

4.95 from 58 votes

This Chicken Cordon Bleu Casserole is a quick, family-friendly dinner with shredded chicken, boxed stuffing, diced ham, broccoli, and cream of chicken soup.

6 servings

Prep Time 15

Cook Time 40

Total Time 55

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Ingredients

▢ 6 ounces boxed stuffing mix (such as Stove Top)
▢ 10 ½ ounces canned cream of chicken soup
▢ 1 Tablespoon dijon mustard
▢ 4 boneless, skinless chicken breasts, cooked and diced
▢ 3 cups broccoli florets, fresh and chopped into small pieces
▢ 2 cups cooked diced ham
▢ 6 slices Swiss cheese

Equipment

2 Baking Dish (Quart)

Instructions

Preheat oven to 375ºF.
Prepare stuffing as directed on package. Set aside.
Mix soup and mustard in medium bowl; stir in cooked chicken, broccoli and ham.
Spoon mixture into 2 quart casserole dish (9×9 inch baking dish) sprayed with non-stick cooking spray.
Top with cheese slices and then sprinkle on the stuffing.
Bake 35 to 40 minutes or until heated through and cheese is melted.

Notes

If your family doesn’t like broccoli, you can substitute it with fresh green beans cut into bite-sized pieces or even zucchini sliced into small pieces. (Recipe adapted from Kraft Recipes).

Nutrition

Calories: 303 kcal · Carbohydrates: 14 g · Protein: 31 g · Fat: 14 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 88 mg · Sodium: 1143 mg · Potassium: 484 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 628 IU · Vitamin C: 42 mg · Calcium: 177 mg · Iron: 2 mg

Cuisine: American

Cost: $12

Author: Steph Loaiza

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Ana Carneiro says:

Tastes delicious!!!
Jess from Coxs Corner says:

this looks amazing! I'm going to give it a try!
KS says:

Do you think this would work as a freezer meal? I like to double and triple stuff, so that I can put a couple in the freezer (not that this one would be too hard to pull together fresh).
Six Sisters says:

I have never tried freezing it but I think it would work fine! Let us know how it goes if you try it!
Katherines Corner says:

yummm! xo
Heidi Fowler says:

This looks so yummy! I can't wait to try it.
Betty says:

Sounds so quick,easy and good. I will definitely try this.
The Miley Family says:

what type of ham do you use in this recipe? i cannot wait to try this! YUM.
Karaline says:

My boyfiend saw this and freaked, lol. Making this tonite!
Theresa Gary says:

Made this for dinner tonight...YUM! My husband loved it, and he isn't easy to impress. Love your website especially the recipes. Keep them coming. Theresa
Christine Trebendis says:

I made this tonight and although it was very tasty...it was extremely salty for my family. If I make it again, I will use low salt ham and cheese. Thanks for sharing the recipe.
toni1965 says:

Hi Christine, did you cover yours while it cooked? The recipe doesn't indicate so but I don't want it to dry out if I don't cover it.

Thanks,
Toni
toni1965 says:

I made this tonight and it was fabulous. For clarity, because it wasn't specifically noted, don't cook the broccoli before you add it. I didn't and it was perfectly cooked. Also, I seasoned my chicken (I used boneless thighs) while I cooked it and it was super yummy. My bocce team loved it :-)

I will make this again!!
toni1965 says:

Oh, I covered it with foil (with venting slits) for half the cooking but you could probably not cover it and the stuffing would get a little crispy.
Six Sisters says:

Hi!

I just use some that they carry by the lunch meats that is already chopped. Sorry I'm not more help!
Teresa Johnson says:

Making this tonight, yummy!
Unknown says:

Hi, this may sound silly, but how long do you boil the chicken for? Do you just boil in in straight water? Thank you!
?????? says:

It looks yummy!! But can i put something instead of ham because i don't eat pork
Amy Baker says:

so, my husband and i have never been big chicken cordon bleu people, but your recipe looked so good we had to try it! it turned out amazing. i baked my chicken in a small dish and drained then completed the rest. next time though, out of personal preference, i think i'll be using less mustard. overall totally amazing! :D
The Ellis' says:

Hi!

It just depends on the thickness of your chicken breasts. I just boil them in straight water for about 15 minutes or until they are no longer pink. Thanks!
benny says:

I made this last night for the family and it was a big hit, it was so quick and easy! I didn't cover it while baking so the broccoli still had a nice crunch and the stuffing was nice and crispy, just the way we like it. This will def be on the dinner menu in the future. Thank you !
Beckie says:

One thing that I like to do, is cook my chicken in my crock pot while I'm at work so that it is ready when I get home. Saves TONS of time!
Jenny Hughes says:

Making this tonight!! :) im pregnant and have been craving chicken cordon bleu! :D
R. Scott Smith Jr. says:

You could probably try it with Hillshire farms smoked or honey roasted turkey. its double poultry but the texture would be the same. also the flavor would be close since they cook their ham in the same fashion.
Everyday Circus says:

Making this tonight! So far it smells amazing! Can not wait to try it! Thank you for the inspiration!
Emilee says:

Looks yummy! Thanks for the idea.
Hooke Family says:

Do you mix the stuff with water before putting it on top? Or do you just put the stuffing mix on dry?
Chelsea Whitmore says:

Should i cook the broccoli before putting it in the casserole?
Jamie Alaia says:

It says in the directions to prepare the stuffing as directed on the package
Jamie Alaia says:

It says in the directions to prepare the stuffing as directed on the package
Wannabe Molly says:

Anyone ever tried this in the crockpot?
Six Sisters says:

Hi Chelsea,

You don't need to cook the broccoli before putting it in. Hope you like it!
Laura Grosvenor says:

Do you cook or steam brocoli first?
Jennifer says:

Delicious... the entire family loved it.
Six Sisters says:

Hi Laura!

I don't cook or steam it before! Hope you like it!
Barbara Duplaga says:

buy some turkey ham! :0)
The Marketing Guru says:

What kind of ham do you use? Do you use deli ham?
Amanda LeBlanc says:

Made this for dinner tonight and it was great!! I did find it very salty. I think it was mostly the ham. And I used a rotisserie chicken, which worked really well! Just need to find a way to control the salt and it'll be perfect!
Erin says:

HI! This is a great recipe. I have made it several times now. My husband isn't a big broccoli fan. Is there another veggie you would recommend we could substitute with?Thanks!
Six Sisters says:

You could really add any favorite vegetable. Asparagus would be so yummy! (If he is a asparagus fan!)
April says:

Thank you for this recipe, it turned out great, however my family doesnt care for the mustard so I replaced the mustard with 2 tablespoons of sour cream and it was so good. This recipe is filed away in our Yum-O file!
Millie and Jared says:

I want to try and make this but I'm kinda new to cooking and not sure how to buy or cook fresh broccoli. Could you use a bag of frozen broccoli florets instead?
Six Sisters says:

Frozen broccoli florets should work fine. Or you can just buy a couple bunches of fresh broccoli in the produce section of the grocery store. Just rinse it off well, trim off the thick stem and add the top which is the florets. Good luck and way to go on starting cooking! These are user friendly recipes! :) -The Six Sisters
Shannon Wilson says:

What would be a good side dish for this? Making this tonight but have no clue what would go with it
Six Sisters says:

We have served it with a side of wild rice, a vegetable and any type of salad...fruit or green salad. -The Six Sisters
JMF1214 says:

I made this for dinner tonight. I thought I had a can of soup, but turns out I didn't so I substituted sour cream. I used shredded swiss and mixed it into the chicken/ham then threw some on top before adding the stuffing. I used a mix of broc & cauliflower because that's what I had in the freezer. Not only did it smell amazing, but it was delicious as well. Thanks for sharing!
JMF1214 says:

OOOHHHH...I added some mushrooms too! : )
Jackie Price says:

Absolutely loved this!!! It is in the mix for a regular meal at my house!
DawneT says:

Trying this tonight. Looks and sounds sooo good! The only suggestion I would like to add is if you boil the chicken add garlic, a carrott, stalk of celery and an onion and you have some great chicken stock.
DawneT says:

Trying this tonight. Looks and sounds sooo good! The only suggestion I would like to add is if you boil the chicken add garlic, a carrott, stalk of celery and an onion and you have some great chicken stock.
DawneT says:

Made this last night. The entire family loved it! My youngest insisted I let you know how much we all enjoyed the dish! She said "those sisters are awesome!" Thank you for posting this wonderful recipe.
Ms. Megan says:

I work from 7 am to 7 pm and am looking for things the man could throw in the oven when he's ready for dinner. Is this something I could throw together the night before, cover and store in the fridge? Thanks for the great recipes ladies!
Six Sisters says:

YES! It would be perfect for that! This is really one of our family favorites! Thanks for stopping by our blog! Have a great week.
-The Six Sisters
Kirstie Emerson says:

Made this tonight with a can of green beans instead of broccoli. My roommate and I loved it, and I really liked that the prep wasn't time-sensitive, so I could prepare the meal in between keeping my 4-month-old occupied. Definitely adding this to my recipe book!
Adam and Jennine Watson says:

I'm making this tonight. I just salt and peppered some chicken breasts and cooked them on low in the crock pot today. Then just shredded the chicken and threw the rest of the recipe together. I'm excited to see if the broccoli cooks nice since I haven't had much luck with fresh broccoli in the past. Chicken Cordon Blue is a favorite of mine so if this compares at all I will be so happy.
Suburban Epicurean says:

This looks absolutely amazing and I can't wait to make this for my family ~ thanks so much for sharing this and all of your other yummy recipes. I hope you will check out our blog too!
Danny Earl Simmons says:

Nice idea!
Emily H says:

This turned out really yummy! I can hardly get much of a response out of my husband when it comes to me trying out new recipes. He'll say, "It's not bad." He might as well just say, "It's not good."

But on this one, the hubs really enjoyed it and said it was "pretty good."

So that's saying a lot!
Billie and the Joes says:

Didnt see it, but how many does this feed???
Six Sisters says:

It feeds 6.
holley says:

The recipe specifies 3 to 4 chicken breasts - should I assume this means whole chicken breasts, or should chicken breast halves be used? Thank you!
Six Sisters says:

We used whole chicken breasts, but you could use breast halves. Just throw in a few extra. It's great for leftovers!
JEN B. says:

I am going to try it with Greek yogurt as I don't eat condensed cream soups and I'm also going to chop up asparagus instead of using broccoli!
jose renteria says:

I just made this today for my girlfriend I was nervous since I am a novice chef , but wow this was so easy and came out so delicious . Other than one small change I would make to it to suit our tastes it is a wonderfully easy and tasty recipe.
Angela Bianco says:

My family & I LOVE 'Chicken Cordon Bleu', but I don't make it very often because it's a bit time consuming to prepare. I was very happy to see your 'Chicken Cordon Bleu Casserole' recipe, as it looks to be very quick and easy to assemble, and it definately sounds delicious! All of your recipes sound fantastic, so I now signed up for your Newsletter. Thanks for your terrific recipes, and I'm very much looking forward to receiving even more of them in your Newsletters. Keep 'em comming, ladies....we LUV U !!
meg says:

I dont have dijon mustard, is there a substitute?
Cyd says:

When we googled it, some people us regular yellow mustard with a teaspoon of vinegar or sugar added to it. You'll have to check it out for exact measurements.
Desiree says:

Could u do this in a crockpot and how would you go about it?
Kelly says:

I tried this tonight and the flavors were great. But it came out really soupy and runny :( need to tweak it a bit!
MD says:

Making this right now and it smells yummy! Some people were saying it was a bit salty so I got low sodium chicken stuffing (stove top makes). That should help a lot. You can also look for low sodium cream of chicken soup although harder to find.
Cristal says:

Trying this now, but forgot one very important step... forgot to cook chicken first. So I added milk so it doesn't dry out since the chicken will have to cook... we shall see how it turns out!
Lacey says:

This was very salty, even used low-sodium stuffing mix and soup. This recipe didn't go over well w/ my family.
Deseree says:

I made this the other night with some variances. I omitted the mustard and added about 3/4c water to dilute the COC soup. My family loved it! Even as leftovers!
Nicole says:

How many people does this feed? I'm having a large party (100+)and serving this as the main dish. Trying to decide how many casseroles I'll need (with standard meatballs and roast beef, and sides of course). Thanks!
Kristen says:

Becky, I'm a crock pot beginner: Do you just cook it covered in water in the crock pot? Or chicken stock? And can you throw it in the crock pot frozen?
Sally JoJo says:

Made this last night with some leftover rotisserie chicken and it was great! I skipped adding the broccoli and served it with oven roasted asparagus.
Cassandra says:

This receipe is amazing!!! I used 2 cups of shredded swiss cheese and steamfresh broccolli, but it worked soooo well! My husband doesn't like stuffing so i am going to use stuffing bread crumbs mixed with butter and parmesean next time. Thanks!!
Darlene Horner says:

I'm making this for the second time for my daughter's birthday dinner. The first time I froze half and it was even better after it was frozen. Thanks for a great recipe!
Mare says:

I am making this tonight for the second time in less than 2 weeks. Everyone enjoyed it, but to comment on a previous question, I boiled the chicken breasts in low sodium chicken stock and added some herbs and a bay leaf. My husband thinks boiled chicken is tasteless, but he had no complaints about the dinner. Its a winner..
Shannon says:

Once it is frozen (after cooking) how long do you cook it for?
Cyd says:

If it is completely thawed, you just need to be sure it is heated through (that is if it has been cooked before freezing). May take about 20 to 25 minutes. You may want to cover it with foil so that it doesn't burn or brown too much on top. Just watch it closely.
Ashlee L says:

This was seriously the easiest and so good, made it just last week and took less than an hour to make including cooking time.
Kiera says:

Making this tonight. Substituting green beans for the broccoli. Might make it again with mashed potatoes on the bottom next time. Yum!
Mandi says:

This looks delicious, but I'm gluten free - any substitute for the stuffing?
Noelle says:

I am trying this tonight, but I am using a store bough rotisserie chicken. So quick and great flavor. I can't wait to eat it.
TK says:

Preparing the stuffing by package directions means cooking it first and then putting it on top of the casserole and then baking the entire thing at 35-40 minutes? Doesn't the stuffing dry out?
Noelle says:

Nope. It was fine.
Noelle says:

I made it and really liked it. The only thing I think I will change is the broccoli. It made the left overs smell and taste pretty nasty the next day. I'm going to make it again tonight with frozen peas. I think that is going to be fantastic!
Cyd says:

You just prepare the stuffing, don't cook it first. It cooks along with the rest of the ingredients.
Victoria says:

I just bought all the ingredients. I love chicken Cordon Bleu. Will let u know how it turns out. Thank you.
Gabby Homemaker says:

I've made this recipe a few times now and it's amazing every time! It was a big hit with my entire family :) Thanks for sharing!
Alice Shockley says:

This was great!
Alice Shockley says:

This was great! I boiled 4 frozen breasts (some were really small) and a couple frozen thighs because I needed to get use them. I used frozen broccoli that I just thawed in hot water for a few minutes. I didn't have any Dijon mustard, so I used about 1/2 tbsp. of spicy brown. I just used the deli-sliced ham lunch meat, cut into small pieces. I used low fat soup. My husband and I didn't think it was salty at all! Maybe the people who do are seasoning the chicken or using a really salty ham, because it tasted just fine to us using the regular sodium everything. This is a keeper! I'll definitely make it again!
Jane says:

This was delicious. I don't understand why the rating is so low.
tiffanie says:

Serving the broccoli on the side!! :) used 8 chicken breasts and cornbread stuffing. Cooking as we speak, can't wait for dinner! ;)
Nora says:

Has anyone prepared this dish to be cooked later? If so, what cooking time would you recommend after being refrigerated? I want to prepare and give to a friend who just had a baby to cook and eat when they don't feel up to cooking. Thanks for any suggestions!
Heather says:

Turned out way too salty! Any suggestions to cut the sodium? I followed the recipe except used cornbread stuffing, served broccoli on the side and I added my chicken in raw and cooked it all together since thats how it is written out on the kraft website. It was ok. Would suggest using 2 boxes of stuffing though.
Annette says:

I made this recipe tonight. The only difference was that I used canned chicken to make it easier and added pepper, lawrys, and minced onion. If I were to make this again I would double the amount of cheese because I love cheese and I would add another can of cream of chicken soup. I like my casseroles very moist. This was okay tonight, just not a ton of flavor.
Bridgett says:

I cut my chicken breast up into bite sized pieces and boiled them in chicken broth for about 5 minutes. (I added about 1 tbsp salt to chicken broth) Although they were instantly cooked when I put them in.
Nancy says:

I made this last night and my husband said it was the best thing I ever made....it was really good. I added a layer of fresh spinach under the cheese layer.
Suzy@Europe's Calling says:

I'm making this for dinner tonight and so excited to try it out!
sylvia thomas says:

how many does this serve?
Lynette Burnett says:

Made this for dinner tonight. It was very good, but next time I'm going to add more cheese and serve the broccoli on the side. Other than that it was delicious!
Amy Wedekin says:

I made this comfort food casserole a couple of months ago on a dreary, rainy day.... It was SO delicious. My husband loved it too! I've been craving it ever since then, so I'm making it tonight for dinner. The only thing I did differently was use shredded swiss cheese (probably more than the amount in the recipe) and I mixed some of the cheese in with the chicken, ham, soup mixture and then layered some on top with the stuffing. My mouth is watering as I type this.
Tina Villeneuve says:

It's baking in my oven as we speak...can't wait till it's ready! YUM!
Tina Villeneuve says:

Very good however the next time I will serve the broccoli on the side. It has no business being in a Cordon Bleu recipe!! ha ha Thanks for the great recipe!
Veronica says:

Wow, this was REALLY good!! I left out the broccoli. I rinsed the ham and it was still a tab bit on the salty side so I will look for low sodium stuffing and cream of chicken next time but it was still delicious! I was a little confused about the stuffing like others commented because on the box, preparing tells you to boil the water, butter then add the stuffing so your basically cooking it. I just melted the butter in the microwave and mixed it all in a bowl and let it sit for a few minutes while it got absorbed. I cooked this dish in a 8x8 cassarole baking dish, added a layer of chicken mixture, a layer of cheese, repeated that and added stuffing to the top. I couldn't be more happy with the dish, it's definitly going into the rotation. Thanks so very much!!
Emily says:

I am wanting to make this as a freezer dish (to use postpartum). so if it's cooked before freezing you'd recommend cooking covered for 20-25 mins also at 375? OR would you recommend making it all but not baking and freezing immediately? If so would the baking time be the same thawed overnight and bake @375 for 35-40 minutes?
Cyd says:

Hi Emily. You could really freeze this either way. The chicken is already cooked in this recipe. The main thing is to be sure it's heated all the way through. It works best to have it completely thawed. Just keep a close eye on it and you will be fine. The cooking times should be pretty close to what you put in your comment.
Angie B. says:

How many servings does this recipe make? This casserole looks and sounds scrumptious, as it contains everything which my family and I love. When I make it, I'll use lower sodium ham from the Deli Dept. (and chop it myself), and lower sodium Swiss Cheese. I'll also add in a couple of 'tiny' sprinkles of garlic powder in order to bring out the flavors in this lovely dish... (but not enough where you could actually taste it.) We love (real) "Chicken Cordon Bleu", but this dish is a much quicker and easier version of it when you're in a hurry. I plan to serve it with parsleyed and buttered "No-Yolk Egg Noodles", and a Spinach Salad. I'm anxious to make this dish, and I'm sure that it will be a huge hit with my family.
Kassi says:

Oy?.so having pregnancy brain and being in a rush I threw the chicken in raw?is it a goner or do you think it will cook ok if I leave it in longer? I feel like an idiot...
Cyd says:

We have never thrown in raw chicken when making this recipe. So were are not sure how it will all turn out.
Pattie says:

Was disappointed in this recipe. It did not have any flavor. My family said they would not want me to make this again.
LindseyC says:

I think it would be super good served over penne pasta!
Melisa says:

Don't cook it first. Mix as per pkg directions & put on top of casserole....then bake!
Melisa says:

Delicious! I added almost a can of cream & a tsp of smoked Paprika. I was afraid it would be dry but it was very good!
Melisa says:

I also used rotisserie chicken.
Christine says:

I made this recipe last night, it was a huge hit with my family. I basically followed the recipe, though I did add a 1/3 milk, Arnold stuffing, 3 chicken breasts that I poached, half shredded swiss and half shredded monterey jack cheese, and thin sliced deli ham cut into strips. When I made the stuffing, I cut the butter by 2 TBSP so I could use that amount on the top of the casserole when I baked it. I used pats all over to keep the top moist. My husband is a little picky and he had three helpings. I will make this again and again. It's a 10!
Cyd says:

Thanks Christine!! So glad the family loved it! The changes you made sound delicious!
Sallyjojo says:

The perfect recipe for leftover Thanksgiving turkey and stuffing! Delicious! Thanks for sharing ?
Crystal says:

Made this last night with thanksgiving leftovers. Was a huge hit! I will definitely be making it more often & freeze it in foil oven containers minus the stuffing. Tweaks were turkey instead of chicken (4 cups) figured twice the poultry as ham (chopped spiral) About 1/4 cup milk in the soup mixture Shredded mozzarella with the sliced swiss Omitted broccoli from other suggestions Cooked covered all but the last 10 minutes. I also put half the meat soup mix on the bottom, layer of cheese then the rest of the meat & more cheese then the stuffing.
Cortney Randolph says:

I've made this countless times. It is fast, easy and delicious. The kids love it. I have a family of 4 and there usually is enough for left overs for lunch/dinner the following day.
Sharon says:

I’ve got this in the oven right now! I used canned chicken because what I pulled out of the freezer didn’t defrost in time. We are considering using this for a women’s church Christmas dinner so I needed to give it a taste test and see how easy it would be for a crowd of 50 hungry ladies!
Cyd says:

Hi Sharon. Hoping all goes well for your Christmas dinner! It's a favorite recipe and so easy. Thanks for stopping by our blog for recipes. Have a terrific weekend. Cyd (mom)
Linnea says:

Since the size of chicken breasts can vary greatly, do you have an estimated number of ounces of chicken or number of cups of cooked chicken to use?
Cyd says:

Maybe around 3 cups diced chicken. :)
Jonell says:

So if you are willing to cook it longer I cut the chicken in chunks and put it in raw and it turned out great! I also didn't make the stuffing first, I just put the stovetop stuffing on the top and poured 1/3 cup melted butter over the top and covered it while baking. It wasn't as fluffy but it was still wonderful! I cooked in for an hour and a half at 350 just because I had kid activities and had to leave it cooking while i was gone. Worked like a charm.
Chelsea Ballenger says:

I havent tried this, but was thinking this would be good with peas
Mandy Meyer says:

I made this tonight 3/30/2020 and it was amazing!!! My husband liked the “different” version of this meal. I’m having seconds and I can’t wait to make this for my step kids.
Cyd says:

Hi Mandy! We are so glad to hear that you like the chicken cordon bleu casserole. It's one of our family faves!
Lorraine Kollock says:

I can't find any amounts for the ingredients
Cyd Adamson says:

All of the ingredient amounts for this recipe are listed. Just scroll down farther in the post.
Leslie P says:

This recipe was so delicious! I ended up adding two cans of soup instead of one to make it a bit creamier, but overall absolutely delicious. I will definitely make it again.
Didi says:

Highly recommended making this!! I have two very picky eaters and they had 2 helpings!! That never happens lol! So so good!!
Cw says:

I can’t wait to try this!! But has anyone else tried freezing it?
Jean says:

My husband and I enjoyed this recipe. It smelled so good while it was cooking. I would add a bit less mustard next time and perhaps make my own condensed soup (just a personal preference)
Kathy says:

This was a hit! Delicious flavors. Whole family enjoyed the delicious taste
Momma Cyd says:

We are so glad you liked this Chicken Cordon Bleu recipe! It's a family favorite.
Jeffrey J Blanchard says:

I made this tonight! Tweaked it a bit, instead of stuffing I used panko crumbs for crunchiness on top. All the rest was as you have it. I am not a big fan of stuffing....LOL. It came out great and usually I have leftovers but nothing for me leftover and there are only 5 of us eating this....
Kathleen says:

I want to try this recipe. Seems easy and sounds good, but we don’t like Swiss cheese. Any alternatives that would work?
Lillie Hauert says:

Can frozen broccoli be used?
Steph @ Six Sisters says:

Using frozen broccoli may make it a little watery after cooking - we would recommend using fresh whenever possible!
Steph @ Six Sisters says:

You could do a swap for provolone or Harvarti!
Kristie Pearsall says:

I wanted to love it but unfortunately it was too salty for my taste buds. I also thought that the ratio of broccoli to ham to chicken was a bit off. I love most of the recipes on here but unfortunately not this one. It has all good flavors. I might try again with less ham and broccoli on the side.