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Chicken Cordon Bleu Casserole

55 Mins


3 Boneless, Skinless Chicken Breasts, cut into 1" pieces

1/2 Teaspoon Dried Thyme

1/4 Teaspoon Paprika

Salt and Pepper, to taste

8 Slices Deli-Style Ham, cut into 1" pieces

6-8 Slices Swiss Cheese

1 Can Cream of Chicken Soup

1/4 Cup Whole Milk

1 Tablespoon Fresh Italian Parsley, minced

1 Teaspoon Fresh Thyme, minced

1/4 Teaspoon Garlic Powder

1 Package Martin’s Potatobred Stuffing Cubes

6 Tablespoons Unsalted Butter, melted

Serves: 10-12


Step 1

Preheat oven to 350 degrees F. Spray 3 quart baking dish (13×9″) with non-stick cooking spray.

Step 2

Layer chicken pieces into bottom of a baking dish. Sprinkle with dried thyme, paprika, salt and pepper. Top with ham slices.

Step 3

Layer Swiss cheese slices on top of ham and chicken, to cover.

Step 4

In a small mixing bowl, combine cream of chicken soup, milk, parsley, fresh thyme, garlic powder, salt, and pepper until smooth, thick, and creamy.

Step 5

Spoon mixture over top of the cheese and spread to cover pan.

Step 6

In a mixing bowl, combine Potatobred Stuffing with melted butter. Sprinkle over top of casserole, to cover baking dish.

Step 7

Bake 45 minutes, until golden brown and bubbly.

Recipe adapted from: