Main dishes

Chicken Cordon Bleu Casserole

photo by:kraft

This recipe was delicious! Only change I made was to use fat free cream of chicken soup. Next time I will put 2 layers of cheese on it - we are cheese lovers. Definitely ...read more

posted by

DLEyre

on 4/28/2013

time

prep:

15 min

total:

50 min

servings

total:

6 servings

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What You Need

pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken

can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

Tbsp. GREY POUPON Dijon Mustard

lb. boneless skinless chicken breasts, cut into bite-size pieces

cups small fresh broccoli florets

slices OSCAR MAYER Deli Fresh Smoked Ham, chopped

KRAFT Extra Thin Swiss Cheese Slices

Make It

HEAT oven to 375ºF.

PREPARE stuffing as directed on package.

MIX soup and mustard in medium bowl; 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.

Kraft Kitchens Tips

Note

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

Substitute

Prepare using OSCAR MAYER Deli Fresh Honey Ham.

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DLEyre

posted:4/28/2013

This recipe was delicious! Only change I made was to use fat free cream of chicken soup. Next time I will put 2 layers of cheese on it - we are cheese lovers. Definitely one for the recipe book!

debdeb1261240

posted:1/15/2013

VERY GOOD. I HAVE A VERY HARD TIME GETTING MY SON TO EAT VEGI'S, THIS WAS GREAT BECAUSE HE LOVED IT AND IT HAS BROC IN IT...

a cook

posted:12/20/2012

Have made this several times for potlucks, and it's always a hit. It's easy to substitute low sodium or fat-free products in this recipe too.

allison.ulrich

posted:7/11/2012

MAKE SURE YOU USE LOW SODIUM stove top stuffing AND cream of chicken. This dish was very yummy but is extremely salty when you use the regular stove top & cream of mushroom. I will make this recipe again :-)

Lavica03

posted:1/24/2012

I didn't read the reviews first and didn't cook the chicken first so it took an hour at 400 degrees for this meal to be ready. The stuffing was still fine.

sarabeth00

posted:1/10/2012

It was delicious, but I wish I had read the reviews before I made it. YOU MUST PRECOOK THE CHICKEN! (or expect to cook it twice as long, and the suffing gets a little too crunchy..) I plan to make it again, but precook the chicken. I love chicken cordon blue, so I was a fan. Quick and easy.

a cook

posted:12/15/2011

***COOK THE CHICKEN FIRST*** I just made this recipe and we started eating it and realized the chicken wasn't cooked. It was surprisingly fairly pink for baking it at 375 for 40 minutes. I used a square 2qt casserole dish. We will have to microwave it or put it in the oven for longer. Beware of following this recipe and cooking the chicken in the casserole - the soup and cheese coat the chicken so you really can't tell if it's done that easily. The taste was good though. My husband isn't a big chicken eater and he really liked it.

tarajean75

posted:11/8/2011

I made this recipe tonite and it was good but I think I will tweak it next time and use assorted vegetables instead of just broccoli and shredded swiss cheese.

a cook

posted:11/6/2011

Not a bad recipe! I didn't use stuffing, but instead coated the chicken with bread crumbs & it came out delicious. The chicken was oh so tender & perfect (I chopped up tenders instead of breasts). The cheese topped it off. It was devoured by all.

fennchl

posted:9/27/2011

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.