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Chicken Cordon Bleu Casserole
This de-constructed chicken cordon bleu goes together in a jiffy–and tastes like the real deal!
- 1 lb boneless skinless chicken breast cut in bite-sized pieces
- 3 cups fresh broccoli florets
- 6 slices deli ham cut up
- 1 10.75 oz can cream of chicken soup
- 1 tbs dijon mustard
- 6 slices Swiss cheese
- 2 1/2 cups poultry stuffing like Pepperidge Farm
- 3/4 cup water
- 1/4 cup 1/2 stick butter
Preheat oven to 375 degrees F. Lightly grease a 11 x 7-inch baking dish.
In a saucepan, boil the 3/4 cup water; add the butter and let it melt. Stir in the stuffing mix. Toss to coat with the butter/water mixture. Set aside.
In a large bowl, combine soup and dijon mustard. Add the broccoli, chicken and ham. Stir to coat with soup mixture.
Turn into prepared baking dish. Lay cheese across the top, then cover with the stuffing mix.
Bake for 35-40 minutes, or until heated through. Let stand 5-10 minutes before serving
Serving: 1person | Calories: 808kcal | Carbohydrates: 40g | Protein: 52g | Fat: 49g | Saturated Fat: 21g | Cholesterol: 174mg | Sodium: 2013mg | Potassium: 918mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1692IU | Vitamin C: 62mg | Calcium: 427mg | Iron: 4mg