Chicken Cordon Bleu Casserole - Kraft Recipes Top
Comida Kraft
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Chicken Cordon Bleu Casserole

Prep Time
Total Time

6 servings

Enjoy this easy Chicken Cordon Bleu Casserole recipe. Bring it to your next potluck & be ready to accept compliments on your Chicken Cordon Bleu Casserole.

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Make It

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  • Heat oven to 375ºF.
  • Prepare stuffing as directed on package.
  • Mix soup and mustard in medium bowl until blended; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheese and stuffing.
  • Bake 35 to 40 min. or until heated through.

Special Equipment Needed


While you can prepare this recipe with frozen broccoli florets, we prefer to use fresh since they bake to perfect doneness while retaining their bright green color.


Prepare using OSCAR MAYER Deli Fresh Honey Ham.

Special Extra

Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.


  • 6 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 3 Meat (L)
  • 2 Fat

Nutrition Bonus

You'll get 1/2 cup of broccoli, a good source of vitamin C, in each serving of this delicious easy-to-make casserole.

Nutritional Information

Serving Size 6 servings
Calories 370
Total fat 15g
Saturated fat 5g
Cholesterol 70mg
Sodium 860mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 3g
Protein 29g
% Daily Value
Vitamin A 35 %DV
Vitamin C 30 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made this recipe several times, both with the low-sodium versions of the soup and the stuffing,... I've made this recipe several times, both with the low-sodium versions of the soup and the stuffing, and the regular versions. I prefer using the regular versions, the low-sodium varieties leave the recipe rather tasteless and bland. With the regular versions, I don't need to add any extra seasonings. However, I have made several other modifications. I don't like broccoli, so I leave it out. I use one 12.5 oz can of chicken breast, drained. I use one 2-cup package of shredded swiss cheese instead of the sliced swiss. Walmart sells a brand of ham called Farmland, which comes in both diced (very small) and cubed (about 4x larger) sizes. About 4 oz of the diced ham is plenty for this recipe. This recipe is inexpensive, easy to make, and very tasty. My husband and I are both picky eaters, and we both really enjoy this recipe.
Date published: 2015-08-14
Rated 5 out of 5 by from Loved. Loved. This will now go into the dinner choice rotation:) I chopped the broccoli to help my husband eat the greens that he typically doesn't eat. A lot of the flavor comes from the seasoning in the stuffing mix. I'll season the chicken with Italian or Greek Seasoning next time. PS. To cut the cook time I used my Pampered Chef Deep Covered Baker and cooked this in the microwave for about 12 min and then threw it in the oven for about 15 min to make the stuffing crunchy on top.
Date published: 2011-08-23
Rated 4 out of 5 by from This was so good! This was so good! It had great flavor, and I really loved it had broccoli in it (the other chicken cordon bleu casseroles I've made didn't) and I LOVED using that stuffing mix as the topping. It was really easy to make too. I would change one thing though--it wasn't as creamy as I'd like--so I'll be making this again, but I'm going to use more Cream of Chicken Soup next time...
Date published: 2013-08-13
Rated 3 out of 5 by from This recipe was good. This recipe was good. I did not cook the chicken ahead of time and after 40 minutes the chicken was still very undercooked (I used a square casserole dish). We then microwaved it for many minutes to cook the chicken. Once cooked, everyone loved it, it has great exture and flavor. I would brown the chicken ahead of time before assembling the dish and perhaps bake for less. Great recipe, I would recommend.
Date published: 2011-09-27
Rated 4 out of 5 by from I have the same issue as the last reviewer. I have the same issue as the last reviewer. Do you cook the chicken prior to putting it in the casserole??? Most of Kraft's recipes say to do so and this one doesn't say anything. I'm not going to be happy if the chicken isn't cooked thoroughly in the casserole.
Date published: 2011-09-12
Rated 4 out of 5 by from I tried a similar recipe on the back of the Stove Top box and did not cook the chicken prior to... I tried a similar recipe on the back of the Stove Top box and did not cook the chicken prior to adding it to the casserole. (Or Hotdish as we say in the Midwest...) The chicken turned out nice and tender. So I'd say no, there is no need to grill or cook the chicken before hand. The baking time should take care of it.
Date published: 2011-08-30
Rated 4 out of 5 by from Easy but a little on the bland side. It is good, but def will spice up the chicken before mixing it with soup. And will skip the mustard.
Date published: 2017-01-19
Rated 4 out of 5 by from This was tasty and very easy to put together. This was tasty and very easy to put together. I used 1 1/2 lbs of chicken and for added flavor, I sprinkled with ground mustard and poultry seasoning before adding the cheese & stuffing layers. I baked it for 1 hr at 400 degrees to make sure the chicken was fully cooked and covered it for the 1st 30 minutes. Topped it off with another layer of cheese that melted just before serving.
Date published: 2013-09-26
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