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My review
Chicken Cordon Bleu Casserole
13
Wanda Cleaver Geitner
"I love making casseroles, and this one's so simple. The chicken breasts, Swiss cheese, and ham are cubed, rather than stuffed and rolled, giving you all the flavor of Cordon Bleu in much less time."
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Ingredients
55 m servings 500Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
- Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
- Bake in preheated oven until golden brown and bubbly, about 30 minutes.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 182222 Ratings
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Most helpful positive review
4/28/2007
I doubled this recipe and froze the ham, chicken and swiss. The first batch was really runny, but tasted great. For the second batch, I put some uncooked rice underneath the chicken, ham, chee...
Most helpful critical review
3/2/2007
okay, way too much work for a casserole for me and too runny. I did like the flavour... so I've just made this again with many alterations. Instead of all the messy egg/milk wash and breading ...
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4/28/2007
I doubled this recipe and froze the ham, chicken and swiss. The first batch was really runny, but tasted great. For the second batch, I put some uncooked rice underneath the chicken, ham, chee...
3/2/2007
okay, way too much work for a casserole for me and too runny. I did like the flavour... so I've just made this again with many alterations. Instead of all the messy egg/milk wash and breading ...
4/5/2007
I really liked it! I also took the advise of the others and used 2 cans of soup...and I cut the milk down to 1/2 cup. Sprinkled bread crumbs on top as well. Mine was not too runny or mushy-it wa...
4/13/2007
My Family and I really enjoyed this recipe. those it was a little involved, It turned out really tasty. I did make a few adjustments. I coated the chicken cubes in Italian bread crumbs. I al...
2/7/2007
I will make this recipe again. It was very very easy. Next time I may add another cream of Chicken and Milk Mixture and cut my chicken into smaller chunks. Though for a tasty and easy recipe,...
2/9/2011
This was great! I was always "afraid" of making chicken cordon bleu the regular way, because I have trouble getting the chicken cooked all the way thru without being dry, so this was a good cas...
7/9/2007
so, my husband loved this. i made a couple of changes- i added some flour and parsley to the bread crumbs, i only used 1/2 a cup of milk with the canned soup, i used mozzarella cheese, i precook...
4/14/2010
after reading all the reviews i decided to not switch things but make it more for my family. we are trying to eat healthier now so we did not coat and fry the chicken. we just cooked the chick...
2/16/2007
I would really give this a 4 1/2 stars. My family loved it. I have a picky eater and she had seconds. The only reson for the 4 1/2 stars is it was runny. I will add another can of cream of s...