chicken cordon bleu casserole
Everyone LOVES this recipe. It's a personal one of mine that I have tweaked to perfection. The casserole is even great the next day... if there is even any left. At my house, it is usually gone within 4 hours. It's super quick, cheap, and easy. Enjoy!
Blue Ribbon Recipe
What a full-flavored and simple casserole recipe. This is guaranteed to be a family pleaser with its layers of amazing chicken cordon bleu inspired flavor. Starting with the herb stuffing covered in Swiss cheese, then smothered in a hearty layer of creamy chicken and ham, it's finished off with a layer of Muenster cheese. We added optional French fried onions and love the additional crunch and flavor they add. This is a beautiful casserole that can be served as an easy weeknight meal but is impressive enough to serve to company too.
Ingredients
- 2 boxes Stove Top chicken stuffing, 6 oz each
- 1 can Campbell's cream of mushroom roasted garlic soup, 10.5 oz
- 1/2 can Campbell's golden mushroom soup, 10.5 oz
- 1 package diced ham, 8 oz
- 2 1/2 pounds chicken tenderloins
- 1 package Swiss cheese, 8 oz
- 1 package Muenster cheese, 8 oz
- 1 package French's French Fried Onions (optional -- but highly recommended!), 6 oz
How To Make chicken cordon bleu casserole
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Step 1Preheat oven to 425. Begin by cutting the tenderloins into cubes. -
Step 2Add them to a large rimmed pan with a little bit of water (just enough to keep the chicken from burning to the bottom of the pan).
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Step 3Cover and cook (stirring occasionally) until chicken is completely cooked. This usually takes about 15 minutes on medium-high (times may vary, so just keep an eye on it while you cook).
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Step 4While the chicken is cooking prepare two boxes of stuffing according to the directions on the box.
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Step 5Grease a 9x13 pan.
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Step 6Create a layer of stuffing across the bottom of the pan. For this part, I generally get my hands wet with cold water and do a quick pat down to make the layer nice and flat.
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Step 7Take the Swiss cheese and lay all of the pieces out over the stuffing, creating a thin layer of cheese.
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Step 8When the chicken is completely cooked, remove the pan from heat and use a strainer to remove excess liquid from chicken.
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Step 9In a large bowl mix the diced chicken, cubed ham, 1 can of cream of mushroom roasted garlic soup, and 1/2 can of golden mushroom soup together. (Optional) If adding French Fried Onions to casserole, add half of the package into this creamy mixture and reserve the other half for topping the casserole after it is done baking.
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Step 10Take the cream of mushroom soup mixture and evenly spread it out over the first cheese layer. A spatula works well for this part.
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Step 11When the mixture is evenly spread, take the Muenster cheese and create another even cheese layer.
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Step 12Sprinkle salt and pepper over the top.
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Step 13Cook in the over for 20-25 minutes. Cheese should be melted and casserole will be bubbling (this lets you know it is done). (Optional) If you are using French Fried Onions, cook the casserole for 20 minutes, top with onions, and cook an additional 5 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
