Chunky Chicken Cordon Bleu Casserole – A Recipe That’s Here To Stay

As a young girl, I used to spend a lot of time at my grandparent’s house. As they advanced in age they began to take part in the meals on Wheels program. My grandmother was all for it but my grandpa hated the notion. He’d always give me his meal and eat a sandwich. My favorite meal was when they delivered chicken cordon bleu! It was seriously delicious.

Check out what my friend Sherry had to say about this recipe:

If you’ve ever eaten chicken cordon bleu and loved it you ar ein for a real treat when you make this casserole. it’s superb!

Thanks for sharing, Sherry!


2 lbs skinless chicken breasts, cut into bite-size pieces

3/4 Cup panko bread Crumbs (Love panko, but you can use regular)

1/2 cup milk

1 egg

1/2 Tbs McCormick dry mustard

1/2 Tbs dill weed

8 ounces Kraft Swiss cheese, cubed

12 ounces ham, cubed

1 (10 3/4 ounce) can Campbell’s cream of chicken soup(Healthy Request)

1/2 Cup Daisy sour cream

3/4 cup milk

canola oil for browning

pepper to taste


Dip chicken in egg and 1/2 C milk mixture, then toss with bread crumbs, coating well. (Use a slotted spoon, easy to coat the small pieces)

Brown in canola until golden brown.

Place chicken in a greased baking dish, toss cheese and ham over the cooked chicken.

Mix soup with 1 cup of milk, dry mustard, dill and sour cream. Pour over all.

Bake at 350 for 35 minutes, until bubbly.

No additional bread crumbs on top unless you like, as the chicken will already have the breading on it.



Quick Tip: Feel free to personalize this dish any way that you want. I left out the dill weed as my family doesn’t like it.


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