Chicken Cordon Bleu Casserole


  • 2 lbs skinless chicken breasts, cut into bite-size chunks
  • dry breadcrumbs
  • 1/2 cup milk
  • 1 egg, mixed with the milk
  • 8 ounces of swiss cheese, cubed
  • 8 ounces ham, diced
  • 1 (10-3/4 ounce) can cream of chicken soup
  • 1 cup milk


  1. Dip chicken into egg and milk mixture, then toss with the breadcrumbs, coating well.
  2. Brown in a little oil until golden.
  3. Place chicken in a baking dish and add cheese and ham.
  4. Mix soup with 1 cup of milk and pour over all.
  5. Bake at 350 for 30-35 minutes or until tender and bubbly.




One thought on “Chicken Cordon Bleu Casserole

  1. Adding some flour (or something like Frying Magic) to your chicken will give you a better coating than plain bread crumbs. I think the proportions of the egg mixture are off, I put two eggs to just shy of a 1/2 cup of milk. More cheese. I used a full pound, but I love (yes, LOVE) cheese. I have a feeling that two cans of soup will work better. As I was prepping it, there didn’t seem to be enough sauce even after using a full can of milk (which is probably 1 1/4 cups). I’d double the soup and use two cans of milk in the future.


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