My family loved this recipe. All the flavors of the real deal, only quicker to put on the table. It would be a lovely brunch dish too.


All the fixings for chicken cordon bleu are baked together into a creamy and rich casserole perfect for weeknights or entertaining

Yield :

  • 6 to 8 servings

Ingredients :

  • 3 small chicken breasts, cut in 1-inch cubes
  • 1/2 cup milk ( I used 2%)
  • 1 large egg
  • salt and pepper, to taste
  • 2 cups panko bread crumbs
  • 8 ounces deli ham, diced
  • 4 ounces Swiss cheese, cubed
  • 1 (10.75 oz.) can cream of chicken soup (or use my homemade version)
  • 1 cup milk

Preparation :

  • Preheat oven to 350° F. Spray a 9×13 inch baking pan with non-stick spray.
  • In a large bowl, whisk together 1/2 cup milk and egg. Add cut chicken pieces to milk/egg mixture to coat.
  • Place panko bread crumbs on a large plate or shallow bowl. Season bread crumbs with salt and pepper.
  • Transfer chicken using a slotted spoon over to bread crumbs. Fully coat chicken pieces in bread crumbs.
  • Place breaded chicken pieces in bottom of prepared baking dish. Top chicken evenly with ham and Swiss cheese.
  • Whisk together chicken soup and milk. Pour mixture evenly over meat and cheese.
  • Cover pan with foil. Bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and let stand 5 minutes before serving.
  • Serve over cooked egg noodles or rice.


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