Name: Easy Chicken Cordon Bleu Casserole Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups Sour Cream; 1 cup Water + 1 Tbsp Better Than Bouillon (or 1 cup Chicken Broth); ½ cup Mayonnaise; 1 cup Mushrooms, finely chopped and sautéed; 2 Tbsp Minced, Dried Onion; 2 tsp Salt; 1 ½ tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Black Pepper; 1 Onion, chopped; 3 Stalks Celery, chopped; ½ cup Butter; 8 cups Sourdough Bread, cubed (about 1-inch squares); 1 cup Milk; 2 Eggs; 2 cups Warm Water + 2 tsp Better Than Bouillon (or 2 cups Chicken Broth); 1 ½ Tbsp Kinder’s Buttery Poultry Blend (or 1 ½ tsp Salt, ½ tsp Pepper, ½ tsp Garlic Powder, ½ tsp Sage as substitute); 4 cups Cooked Chicken (or cooked turkey), shredded or chopped; ½ lb Ham, sliced or chipped (Black Forest deli ham recommended); 8 oz Swiss Cheese or Gruyere Cheese, sliced or shredded (substitute mild white cheese like mozzarella if preferred)

Ingredients

For the Cream Sauce:

1 ½ cups sour cream
1 cup water + 1 tablespoon Better Than Bullion (or 1 cup chicken broth)
½ cup mayonnaise
1 cup mushrooms, finely chopped and sautéed
2 tablespoons minced, dried onion
2 teaspoons salt
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper

For the Sourdough Stuffing:

1 onion
3 stalks celery
½ cup butter
8 cups sourdough bread, cubed
1 cup milk
2 eggs
2 cups warm water + 2 teaspoons Better Than Bullion (or 2 cups chicken broth)
1 ½ tablespoons Kinder’s Buttery Poultry Blend (or substitute with 1 ½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon sage)

For the Rest of the Casserole:

4 cups cooked chicken (or cooked turkey)
½ pound ham, sliced or chipped (such as black forest deli ham)
8 ounces Swiss or Gruyere cheese, sliced or shredded (or use a mild white cheese like mozzarella)

Instructions

Step 1: Prepare the cream sauce by sautéing the chopped mushrooms in a tablespoon of butter over medium heat until they are lightly browned. Remove from heat. If you prefer no mushrooms, skip this step.

Step 2: In a mixing bowl, combine the sour cream, water with Better Than Bullion (or chicken broth), mayonnaise, sautéed mushrooms, minced dried onion, salt, garlic powder, onion powder, and black pepper. Stir well and set aside.

Step 3: Chop the onion and celery. In a frying pan, sauté them with ½ cup butter over medium heat until the onions become translucent. Remove from heat.

Step 4: Cube the sourdough bread into 1-inch pieces and place in a large bowl.

Step 5: Beat the eggs and stir them together with the milk. Pour this mixture over the bread cubes.

Step 6: Dissolve Better Than Bullion in warm water (or use chicken broth) and pour over the bread cubes as well.

Step 7: Add the seasoning blend and the sautéed onions and celery to the bread mixture. Stir everything well to combine. Let it rest so the bread soaks up the moisture.

Step 8: In a greased casserole dish, layer the bread stuffing, cooked chicken, ham, and cheese. Pour the cream sauce evenly over the top.

Step 9: Bake the casserole in a preheated oven at 350°F (175°C) for about 30-40 minutes, until heated through and the cheese is melted and bubbly.

Tips & Variations

Use day-old sourdough bread for best stuffing texture, but fresh bread can also work if dried slightly.

If you don’t have Kinder’s seasoning, the suggested substitute blend works well to bring savory depth.

Omit mushrooms if they’re not a favorite, or try finely chopped sautéed spinach for a green twist.

For a low-fat version, substitute sour cream and mayo with Greek yogurt and use low-fat cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 325°F (165°C) until heated through. This casserole also freezes well; freeze in a sealed container for up to 2 months and thaw in the refrigerator overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes! You can assemble the casserole the day before, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes to the baking time if baking straight from the fridge.

What can I use if I don’t have sourdough bread?

Any good quality bread will work as a substitute, such as French bread, Italian bread, or even a rustic white bread. The key is to cube and allow it to soak the liquids to create a flavorful stuffing base.