Cordon Bleu Chicken Casserole

I am not really a casserole fan – this might be my first casserole ever! However, I will definitely make this again – it was a big hit with the entire family.

Chicken Cordon Bleu Casserole

1 lb. baby red potatoes, cut into 1-inch chunks
1 lb. chicken, cut into 1- inch chunks
2 heads of broccoli, chopped, or 1 bag (12 oz.) frozen broccoli florets
1 can condensed cream of chicken soup with herbs
8 ounce ham steak, cut into 1-inch pieces
1 c. shredded cheese (I used mexican blend)
1/2 c. milk
2 T. fresh parsley, chopped
1 clove garlic, chopped
4 slices swiss cheese

Preheat oven to 350.

Place potatoes in microwave safe bowl with 2 T. water. Cover bowl with waxed paper and microwave on high 3 minutes or until potatoes are fork tender.

Add chicken and all remaining ingredients (except swiss cheese) to potatoes and toss to mix well. Transfer mixture to 13 x 9 baking dish. Layer swiss cheese over the casserole. Bake casserole uncovered for 50 to 55 minutes until chicken is cooked through.

This recipe also works really well with leftover chicken. We had cooked a roaster chicken for Sunday dinner and had quite a bit leftover. I just pulled the rest of the chicken off and used it in the casserole. Very easy.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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