Easy Chicken Cordon Bleu Casserole Recipe
This Easy Chicken Cordon Bleu Casserole combines the classic flavors of chicken, ham, and Swiss cheese with a creamy mushroom sauce and a homemade sourdough stuffing. A comforting, hearty casserole perfect for family dinners, featuring a luscious cream sauce, tender meat, and flavorful stuffing made from scratch.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cream Sauce
- 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
Sourdough Stuffing
- 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)
Rest of the Casserole
- 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)
Instructions
- Prepare the Cream Sauce: Finely chop the mushrooms and sauté them in about 1 tablespoon of butter over medium heat until lightly browned. Remove from heat. In a mixing bowl, combine sour cream, water with Better Than Bouillon or chicken broth, mayonnaise, minced dried onion, salt, garlic powder, onion powder, black pepper, and the sautéed mushrooms. Stir well and set aside.
- Make the Sourdough Stuffing: Chop the onion and celery. Sauté them with ½ cup butter over medium heat until onions become translucent, then remove from heat. Cube the sourdough bread into roughly 1-inch pieces and place in a large bowl. Beat eggs together with milk and pour over the bread cubes. Dissolve the Better Than Bouillon in the warm water or use chicken broth, then add to the bread cubes. Add the seasoning blend and the sautéed onions and celery. Stir thoroughly to combine, then set aside to let the bread soak up the moisture.
- Assemble the Casserole: In a large casserole dish, layer the cooked chicken and ham evenly. Spread the prepared sourdough stuffing mixture over the meat layer. Pour the cream sauce evenly over the top of the stuffing.
- Add Cheese and Bake: Top the casserole with the sliced or shredded Swiss or Gruyere cheese. Preheat the oven to 350°F (175°C). Bake the casserole for about 30-40 minutes, or until the cheese is melted, bubbly, and golden around the edges, and the casserole is heated through.
- Serving: Remove the casserole from the oven, allow it to rest for 5-10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- If mushrooms are not preferred, omit them from the cream sauce.
- You can substitute the sourdough bread with any quality bread available if sourdough is not accessible.
- Kinder’s Buttery Poultry Blend can be replaced with a mix of salt, pepper, garlic powder, and sage as noted.
- Cooked chicken can be replaced with cooked turkey as an alternative.
- For a milder cheese option, mozzarella can be used instead of Swiss or Gruyere.
- Letting the casserole rest after baking helps it set and makes it easier to serve.
- This casserole can be prepared in advance and refrigerated before baking.
Keywords: Chicken Cordon Bleu Casserole, chicken casserole, creamy chicken recipe, sourdough stuffing casserole, ham and Swiss cheese casserole
