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Thursday, July 11, 2013

Chicken Cordon Bleu Casserole

I found this recipe via Pinterest. I've had it pinned for a while, and I finally got around to trying it.  Let me tell you, this is delicious. It is packed full of chicken, cheese and ham. YUM! This best part about this dish is that it is really easy to make. I used minute rice for the cooked rice and half of a rotisserie chicken. I had the casserole assembled by the time the oven preheated.

This casserole is best after it has cooled for about 5 or 10 minutes. It is also good reheated. You could assemble this the night before and bake it when you get home from work. I also think this would freeze well. This makes a lot. Next time I am going to split this between two pans and freeze one for later.

Chicken Cordon Bleu Casserole
serves 6-8
adapted from
(Printable Recipe)

  • 2 cups cooked rice
  • 12 oz cooked chicken, chopped
  • 6 (1oz) slices swiss cheese
  • 8 oz diced ham
  • 2 cans cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 tsp pepper
  • 1 Tbsp dijon mustard
  • 1 cup cracker crumbs
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp parsley
Preheat oven to 350.

Spread rice in the bottom of a 9x13-inch pan. Top with cooked chicken. Top chicken with swiss cheese slices. Top cheese with ham.

In a medium bowl, combine soup, sour cream, milk, dijon and pepper. Spread over ham.

In a small bowl, combine cracker crumbs, garlic powder, paprika and parsley. Sprinkle over soup mixture.

Bake for 30 minutes. Allow to cool 5-10 minutes before serving.

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  1. Great looking casserole Steph.

  2. This is the bomb, so delectably yummy. Thank you for sharing :o)


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