Chicken Cordon Bleu Casserole

I’m not really a casserole lover, I must admit (do you still love me??). Something about all those ingredients trapped together makes me uncomfortable, especially in light of the fact that “open and dump” casseroles just aren’t my thing, really. But I have had success with a few other wonderful casseroles in my lifetime and this chicken cordon bleu concoction ranks right up there. In fact, it just might take the casserole cake for deliciousness.

Tender potatoes coated in a creamy, rich cheese sauce are layered in a dish and topped with chicken and ham. All of these lovely ingredients are covered in the same silky sauce and topped with a buttery bread crumb crust. The casserole is baked until bubbly and golden and the result is such a wonderful combination of flavors that it made me realize I can put off conquering “real” chicken cordon bleu for a while and enjoy this instead.

A perfect dish to take-in to someone, equally perfect for a potluck, and it made wonderful leftovers. Personally, I had to tie my arms to my chair in order to resist going back for thirds.

Chicken Cordon Bleu Casserole

What To ServeRoasted Asparagus
Divine Breadsticks
Spinach Salad with Sweet-Spicy Nuts, Apples, Feta & Bacon or Strawberry Spinach Salad

One Year Ago: White Velvet Sugar Cookies
Two Years Ago: Buttermilk Banana Bread

Chicken Cordon Bleu Casserole

Yield: Serves 6-8

Chicken Cordon Bleu Casserole

Make-Ahead Tip: I made the entire casserole the morning before I wanted to serve it and stored it in the fridge all day. It cooked up beautifully. The original recipe recommends making the topping and cheese sauce and then refrigerating them in separate bowls for up to 1 day. To reheat and assemble, poke several vent holes in the plastic wrap covering the sauce and microwave it for about 3 to 5 minutes, until it is hot. Cook the potatoes and assemble and bake according to the recipe directions.


  • 4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer – thawed it in the microwave before using)
  • 2 tablespoons butter, melted
  • Filling:
  • 3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 1 teaspoon dried thyme
  • 3 medium garlic cloves, finely minced
  • 6 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 3/4 cup heavy cream or milk
  • 6 ounces Swiss cheese, shredded, about 2 cups
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
  • 9 ounces deli ham, chopped
  • 2 tablespoons minced fresh parsley leaves


  1. For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
  2. For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
  3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
  4. Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Sprinkle with parsley and cool for 10 minutes before serving.

Recipe Source: Cover and Bake from the editors of Cook’s Illustrated

101 Responses to Chicken Cordon Bleu Casserole

  1. Evita says:

    Have made this several times and it is absolutely Fabulous!!
    It freezes really well. Just let cool completely in the fridge, cut into bricks,
    wrap with foil and stick in a bag. Re heat at 350 degrees right out of the freezer for
    60 minutes.

    Today cheese, chicken and potatoes were on sale. Calculated the cost per meal (serving 8) is $1.42!! Wow! This recipe wins in so many ways. Thank You for sharing.

  2. Kathryn says:

    I was very skeptical indeed, but I am a believer!

    Turned out so yummy even though I forgot to add the garlic.

    The topping was the best part, but I did add some garlic powder and salt after tasting a bite. The white bread method will be my go-to from now on when it comes to crispy toppings!

  3. Cyndi B says:

    I made this for dinner tonight . I split this into 2 8×8 square casserole dishes. My husband and I had one casserole and I took the other one to my mom who is undergoing chemo. This casserole was a big hit! I really liked the subtle kick from the dijon mustard. Thanks for another stellar recipe.

  4. Louise E. says:

    I finally made this recipe tonight and it was so delicious. It took some time to prepare, but it was really worth the effort. It was a big hit with the family so I plan to make it again and again. The only change I made was that I substituted panko crumbs for the fresh bread crumbs.

  5. Sara says:

    Hi Mel. I am trying to figure out how you made this ahead. Did you assemble it all the night before and then bake it the next day? Or, did you bake it, store it baked in the refrigerator, and then just heated it up?

    I want take this to a friend who just had a baby. I want to make it as easy as possible for her and do not want her to do much work besides sticking it in the oven.

  6. Jenn says:

    Delicious! I even subbed rice milk and brown rice flour and my kids wanted to drink the sauce it was that good. Thanks for always sharing awesome recipes that are family friendly Mel. I’m always coming to your site first when trying to come up with recipes. (Love the giant cookie recipe for gifts!) Thank you so much.

  7. Blayre says:

    Mel – This dish made me look like a rockstar. I did two batches in one day; one for a mom who just had her fifth baby and one for us and our guests that evening.

    Empty plates. Practically licked clean. And the mom said that her I-like-what-I-like-and-not-much-else husband loved it. He even went out of his way to tell me so.

    THANK YOU. You’ve saved my day yet again.

  8. Anne-Marie says:

    First i must say that im your new biggest fan! I ade 3 recipes from your blog this week- ALL amazing!!!
    This may be a stupid question but the chicken/ham, do you place the ham on top of the chicken layer?

  9. Kathryn says:

    Hi Mel. I want to make this for friends at my annual Christmas party and I want to assemble it in the morning before serving it that night. I plan to use shredded rotisserie chicken already cooked- will that be okay? Also can I assemble the entire casserole and put it in the refrigerator for at least 9 hours and then allow an extra 15 minutes in the oven ? Thank you!!!!

    • Mel says:

      Kathryn – I think the already cooked chicken should be ok – I worry a little that it might get dried out since the original recipe calls for uncooked chicken but hopefully it will be ok. I think you could definitely assemble ahead of time – the only risk you might run is the potatoes browning before baking. Good luck!

  10. Jessica says:

    Made this last week and it was delicious!! Very creamy comfort food. Loved the potatoes and using my food processor to cut them made preparation simple. Loved the little crunch of the breadcrumbs on top too. So good:) everyone agrees to add it into our meal rotation

  11. Jessica says:

    I’ve been a fan forever of your site and wanted to let you know how I made this meal gluten free. I am uber sick pregnant and was craving a casserole of all things and was beside myself trying to find something that didn’t have rice (being gf, you eat a ton of rice) and that I could adapt. This won on all accounts. I used about 3 large tbs of cornstarch to thicken rather than the flour and then took your advice and found an old gf bagel in the freezer that my gf daughter didn’t like and used it for the bread topping. My kids, who are good eaters but don’t love potatoes, loved this meal. I also used bacon instead of ham since it was all I had but no real change with that. My favorite – the cayenne. I love me some heat and next time, I’ll add a pinch more. Mmm, mmm good!

  12. Katrina says:

    Hi Mel~I am serving this for dinner tonight. I have made it before and we loved it. As I was making this, I was thinking….I wonder what Mel uses for chicken broth? Do you buy a specific brand or make your own? Just curious since you are my go-to food blog!! Thanks for doing a great job!

    • Mel says:

      Hi Katrina – I don’t always have homemade chicken stock in the freezer. When I do, I use it, but if not, my go-to is Swanson’s Natural Goodness 33% Less Sodium. Love it and use it like crazy.

  13. Lindsey says:

    I just made this for dinner tonight. The kids are going crazy over it. This will definitely be served at our table over and over again. Thanks for the great recipe!

  14. Holly says:

    We made this tonight and everyone said it was a “keeper”. Thanks for getting me out of my dinner doldrums! I downloaded a couple of other recipes this weekend to use in the coming nights.

  15. Mel says:

    Anna – after all these comments and I think you are the first to notice the parsley error! Thanks for the heads up – I sprinkle it on top after the casserole has finished baking. Glad you liked the recipe!

  16. Anna Schumacher says:

    Thank you for this awesome recipe. It was absolutely worth all the trouble translating the american units into european units 🙂 I just have one (silly) question, what do you do with the parsley?

  17. Thank you for a recipe that does not contain “cream of anything” soup. Can’t wait to try this.

  18. Julie says:

    Does this bake uncovered?

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  20. Kim says:

    Mel, I made this and both my husband and I loved it! I left out the cayenne pepper and it was still amazing! I have also made your Chicken Cordon Bleu (which was SO good BTW!) and really liked the bread crumbs on that much better than the ones in the casserole recipe. Just curious if you could substitute that for the topping in this recipe instead.

    Thanks for sharing your recipes! I have yet to find one that we don’t like!

  21. Loni H says:

    I made this the other night and substituted brown rice for the potatoes because I wanted to freeze half of it. It still tasted great!!

  22. Olga P says:

    Working through your recipes, so just had to try this one the other day! It was wonderful! I had a little bit of trouble with baking time, ended up keeping it in the oven for extra 20 minutes, I must have either cut potatoes too big or did not boil them enough, but the end result was amazing. Very comforting meal: left overs were even better! To the next recipe to try for lunch! Keep them coming girl!

  23. Teresa says:

    Hi Mel,
    I had some extra deli ham I needed to use up at the school. So I made this recipe leaving out the cayenne. Of course I had to adapt the recipe to feed 60 but was easy to do . Instead of potatoes (I didnt want to peel that many) I used egg noodles and it married very well with the chiken, ham an sauce. Just cooked them halfway and they were perfect. Using the noodles also counted as the bread component so I killed two birds with one stone. Love this website. I also do all the in house catering for the agency I work for, will definitely be adding this to my catering menu.


  24. Linda says:

    I was very careful to follow the directions when I prepared this amazing sounding casserole. It smelled wonderful and looked beautiful at the end of the cooking time. Unfortunately, when we sat down to eat it, the chicken was still raw. Was I incorrect in assuming thinly sliced raw chicken was to be used in the recipe?

    • Mel says:

      Hi Linda – you are correct, the chicken is uncooked when assembled in the casserole. I’m sorry it didn’t cook well for you. I don’t know why it would be different – I have made this countless times and the chicken has cooked through. I’m sorry!

  25. Ursala T. says:

    I made this today and it was a BIG hit with my family – even with my “hotdog and nuggets ONLY” 3yr old. I LOVE the sauce – it’s incredible. And slicing the chicken breast really thin and placing it on top like that baked up so tender. YUM! Thanks!

  26. Alycia says:

    I made this last week for me and the hubby. I accidentally put honey mustard in the sauce rather than the dijon–the bottles were the same color in the fridge! It was still fantastic! Since it is just the two of us I decided to freeze half and see what happened. I was worried that the texture of the potatoes would be nasty, but it was just as good as the first night! Thanks for sharing. I love gawking over other food blogs too, but when I’m looking for something to actually make, I come straight here. I always seem to have the ingredients around that you use in your recipes. I’ve been a faithful follower/stalker of your blog for over 2 years now! Not sure what I’d do without you–you’re the greatest!

  27. Melissa says:

    I have read your blog for a while now, but this is the first time I have ever left a comment. I never really do. But I had to tonight because a miracle happened at our house. My 6 year old and my 3 year old, who have to be the most pickiest eaters ever, asked for seconds!! Believe me when I say that that never happens. I was delicious, just like all the other yummy dishes I have made from your site. Thanks for helping me get my little ones, who could best Ghandi in a hunger strike, to eat and ask for more. 🙂

  28. Annette says:

    I have made this a few times, everyone loves it, but tonight I wanted to use up some of the NYE nibbles so used the leftovers from the cheese board instead of Swiss (a very stinky Danish Blue, Red Leicester with caramelised onions, and a sharp White Cheddar.) Also I chopped up a little summer sausage instead of ham. It was still really yummy and it’s nice to see the fridge with a little more space. Thanks Mel, for yet another fab recipe!

    • Mel says:

      Annette – your cheese selections for this dish sound fantastic! I love the possibilities this could open up. Thanks for checking in…

  29. Darcy says:

    Just tried this recipe out for a football gathering. 12 picky, full-grown men agree… delicious! I’ve had two generous helpings and I still want more. Wow. Thanks!

  30. Joey says:

    I really want to make this for a meal swap….and I understand the concern with the potatoes and freezing…..what do you think if I used frozen hashbrown in place of the fresh potatoes? Love that I can make it GF easily too!

  31. Becky says:

    I love this!!! Made it for the 2nd time tonight & even made a pan for a friend that just had a baby. THANK YOU. Love your recipes!!

  32. Kimiko says:

    Just made this a couple hours ago for dinner! Very good! I halved the recipe..but accidentally added the full amount of cheese rather than the half.and was still great! Also…I was a little impatient and I dug right in as soon as I took it out of the oven so it was a little runny. I should’ve let it set for a few minutes, but Tony and I were so hungry after smelling it cook in the oven, we couldn’t wait. LOL I have the next two days off work, so I will be keeping myself busy in the kitchen with more of your recipes, so expect more comments from me. Thanks for this one!

    • Mel says:

      Kimiko – I always enjoy seeing your comments pop up on a recipe; thanks for taking the time to leave them. Glad you liked this casserole, despite the runniness. It does help to let it set up a bit, but either way, the taste should be the same!

  33. Reyna says:

    Aw man…I really wanted to like this. Sadly, it just didn’t “work”. The separate components all seemed just fine, but it never quite came together as one dish, but rather felt like different layers that all happened to be in the same pan. I was kinda bummed out by it. But one miss out of all the hits is still a pretty good ratio! The good news is, I made the rhubarb cake to go along with it and it was perfect!

    • Mel says:

      Reyna – I actually like you even more for still commenting even when this recipe didn’t work out for you. I think it is equally helpful for other’s to read comments from people who haven’t had stellar results. I’m glad the rhubarb cake helped redeem the meal. 🙂

  34. Sue says:

    WOW – this was great – we loved this casserole! I’ve made several of your dishes and everything i’ve tried is absolutely fabulous. Love your blog and recipes – keep them coming!

  35. Nancy says:

    I am going to try this next week for an evening dinner / baby shower. Sounds delicious and right up the new mama’s alley! But for 11 ladies, I think I will need to make 2… and will definitely have to do them the morning of and keep them in the fridge.

  36. Julianne says:

    Holy cow, this is GOOD. Made it this weekend. OK, so the changes we did are these:

    We were out of potatoes. Ryan cooked to al dente some egg noodles, about 1/2 pound, and used those instead. Perfect.

    We only used about 1.5 cups of swiss cheese. Still gave it that wonderful creamy flavor and texture, but with less of it. We didn’t miss the rest.

    Used just under a half pound deli ham, cut into small pieces. We also used only about 3/4 pound chicken, cut into small pieces. REALLY great, and we still got a bite of chicken in about every 3rd bite, which was good for us.

    OK, thank you for this winner of a recipe.

  37. Stephanie says:

    Hi, I’m a frequent stalker of this blog. Your husband’s cousin’s wife (or something like that), Julianne, is an old college roommate of mine and referred me to your site. I just wanted to tell you that I tried this recipe for a Mothers’ Day dinner for my mother-in-law and it was a HUGE hit. I was worried it would be too time-intensive, but my kind husband volunteered to do all the chopping of the ham, chicken, and potatoes, while I worked with the sauce and assembling of the casserole, so that made it go pretty quick.

    I am not a big casserole fan either, but this one was amazing. I’ve already recommended it to my sisters and mom. This is a recipe we will make again! Thanks for your great website–I use it often.

    • Mel says:

      Stephanie – well, if you are a friend of Julianne’s, you are automatically a friend of mine (since she is one of my favorite people in the whole world). Anyway, I’m so glad that this casserole was a huge hit, especially since you were making it for the in-laws! Thanks for letting me know!

  38. Camille says:

    I made this a couple of days ago, and I must say that it was simply divine! My husband, who isn’t a casserole lover, really liked it as well. I did make one change – I hate working with/cutting up raw chicken, so I used some cooked and diced rotisserie chicken instead, and I thought it was fabulous. Thanks for an awesome recipe – this dish will be making more appearances at our table for sure. 🙂

    • Mel says:

      Camille – every time I see a comment on this recipe, it makes me want to make it. I love it that much and am thrilled you and your husband loved it, too! Thanks for letting me know (and including your changes with the chicken).

  39. Michelle T. says:

    I made this for dinner over the weekend for my husband and my sister & brother in-law. They loved it! My husband requested that I make it weekly. Next time I think I will boil the potatoes a little more, they turned out a little crunchy. I thought it was really good, although it was a little time-consuming to make.
    Thanks Mel!

    • Mel says:

      Michelle – well, you would be the best wife ever if you really did make this weekly – considering you are right that it is a little time intensive. Either way, though, I’m glad you enjoyed it!

  40. Sarah says:

    OH… YUM… Can’t wait to make this for dinner (tonight). You have combined three of my favorite things: au gratin potatoes, ham, and a one-dish entree!

  41. JoAnn says:

    Oh, this was so good! The sauce was just tangy enough, and I loved that the potatoes were added in–side dish taken care of!

  42. Lucy says:

    Thank you so much for posting this! It’s such a delicious and different way to use up leftover Easter ham and potatoes. It does take some time to make, but it’s so worth it.

    My husband and I want to make this our traditional New Year’s Day meal (to use up some of the leftover Christmas ham).

    Thanks for all your great recipes!

  43. Tina says:

    Mel–WOW! A friend of mine HIGHLY recommended your website to me, and now I know why! I simply cannot WAIT to try this recipe! Looking around, I think I’m going to feel that way about most of them! 😉 So thank you!!

  44. Mel says:

    Joey – thanks for the tip on the potatoes. I’m really glad you enjoyed this overall dish – thanks so much for letting me know (and your sister-in-law is awfully lucky that you went to all this work for her!).

  45. Joey says:

    This was really good. I made it for my sis-in-law’s birthday dinner. Everyone enjoyed it. But I had a TON of potatoes. I was not sure about the size of the potatoes I had, so I weighed 3 pounds out, and there were millions of them!!! I would stick with the 5-6 next time instead of the 3 pounds. I also used chicken tenders, mostly becasue they were in the freezer and I didn’t want to go hauling out for breasts and they worked really well. And made it really easy to get out of the pan, without flinging stuff all over the kitchen. Really a 5 star meal! Thank you for such a fun dish.

  46. Mel says:

    Ann – sorry the cayenne was a turn off and that overall this meal didn’t work out for you. I can understand that as a working mother you might need to look for casseroles that are quicker to put together (although parts of this can be made ahead). Better luck next time!

  47. Ann Buttars says:

    My family didnt like the cayenne pepper in this. Also I would not cut the chicken so fine. You couldn’t even taste the chicken. I’m a working mother and it took too long to prepare.

  48. Mel says:

    Nate – I’ll try to pretend you can still be a part of the family even though you don’t like potatoes. I actually never knew that. I’m glad despite that aversion that it still tasted ok for you guys. Thanks for letting me know!

  49. Nate says:

    Hey Mel, we made this tonight. The sauce, chicken, ham and topping is great. However, we are not potato lovers… in fact, I despise potatoes. I only like potatoes in the french-fry form. Next time, and there will be a next time, Kylie is going to do everything the same except exclude the potatoes and serve it over rice. I share your general opinion on casseroles, and I don’t think we’ve had one in years, but this one is pretty flavorful and is a great middle ground for children and parents.

  50. Mel says:

    Kelly – mumbling compliments over dinner is always a good thing. Thanks for letting me know this worked out well!

  51. Mel says:

    Stephanie – thanks for checking in! I’m so glad this casserole was a hit…thanks for letting me know!

  52. Stephanie says:

    Hey Mel – you NEVER fail me either!!! I made this casserole as a take in meal and luckily got to eat it with them. So delicious. AND, I go to Chrissie K’s church – she introduced me to “you”, and for that I will forever be grateful 🙂

  53. Amy says:

    Thanks for finally posting this, Melanie! I’ve been waiting patiently so I could make it for myself and share it with Troy.

  54. Mary says:

    Your web site is wonderful and very easy to navigate.I look forward to exploring all your offerings. Thank you

  55. Kelly says:

    The minute I saw this recipe I knew I had to try it. My husband (who claims not to like swiss cheese or scalloped-type potatoes) mumbled halfway through his second helping, “this is really good!” Thanks so much for sharing, we loved it!

  56. Mel says:

    chrissie k. – well first, bless you for being a pastor’s wife and for the good you do there, and second, bless you for feeding others! I’m glad this casserole was a hit and that you enjoy the recipes on this blog. Your comment made my day. Thank you!

  57. chrissie k. says:

    HANDS DOWN best casserole recipe I’ve made. Mel, you have a gift, woman! I am a pastor’s wife — we CONSTANTLY have people in our home. I have made a number of your recipes w/o even trying ’em out for our guests and you have NEVER failed me! You are my go-to girl… thank you for sharing your talent w/ the world 🙂 YOU ROCK.

  58. Mel says:

    Bruce – I’d eat it on a sponge, too, if it makes you feel any better. Thanks for letting me know this has been a hit!

  59. Bruce says:

    Awesome recipe!!! The sauce is great, you could put it on a sponge and you would gladly eat every bite. We are making it for the second time in 3 days.

  60. Mel says:

    Amy – I’m so glad you liked this! I’m not sure how rice would sub and affect the liquid…but I’m a fan of subbing so if you try it, let me know!

  61. Amy says:

    Hi Mel. I LOVE your site!!! I mad this today and it is SO yummy! Passed the recipe on to my mom–was wondering about subbing rice instead of the potatoes. What do you think?

  62. Mel says:

    eydie/shebrews – I’m so glad that you liked this! The raw part made me nervous, too, but it really works out! Your addition of veggies sounds great.

  63. Mel:
    I made this. WOW. I didn’t have the thyme. I also added a pre-steamed bag of cauliflower, broccoli and carrots. I skimped on the chicken because the raw part scared me, but now I am over that, and I wouldn’t skimp a bit. It is absolutely divine! thanks

  64. Katy says:

    Oh, Mel, I LOVE this. Oh my gosh, I think the angels would step down from their clouds to share this earthly bite with you. FABULOUS!

  65. Kim in MD says:

    Thanks, Mel!

    You are right…I forgot about the potatoes (and the fact that they don’t freeze well).

  66. Veronica M. says:

    Wow, I’ve never had chicken cordon bleu but I have a feeling I’ll be trying it in casserole form long before I make the real deal. This looks amazing and seems easier than pounding chicken breasts and rolling up ham and cheese inside them. And I love the addition of potatoes and sauce–it sounds wonderful!

  67. Mel says:

    Kim in MD – I love the thought of a frozen meal; however I would be a bit nervous about freezing this one because of the potatoes. In my experience (with soups and things) potatoes never freeze well. This one may be best made and baked fresh.

    pearse – by thinly sliced chicken, I’m talking about 1/4-inch slices. Probably about the same for a stir-fry.

    eydie/shebrews – yes, the chicken is raw. It cooks in the oven with everything else.

  68. is the chicken breast raw? I am not sure, so I need to know. thanks

  69. pearse says:

    Hey Mel
    When you say thinly sliced chicken ,how thin are we talking here. is it like chinese chicken prep for stir fry or chicken salad.
    The dish looks APPETIZING!.Eager to try it out

  70. teresa says:

    this is such a great idea for a casserole, it looks wonderful!

  71. grace says:

    my good friend just had her first baby and i’ve been pondering what to take as a meal for the family–this is PERFECT. ’tis fate, melanie–thanks!

  72. My sister’s in-laws have a reverse cordon bleu casserole that they make, but it is nothing like this. I am going to have to try yours to see how they compare… This recipe definitely looks healthier.

  73. KimL says:

    I’ve been intimidated by chicken cordon bleu as well, now not so much! Thanks and I’ll be making this for Sunday dinner 🙂

  74. Cammee says:

    Melanie, I love the new site! Wow, I’ll bet that was time consuming. You are super woman!

    My family loves chicken cordon bleu so I know this will be a hit!

  75. Julie says:

    I do love casseroles, and this one looks just awesome 🙂 I might try this for our next potluck.

  76. Emily Marie says:

    Mmmm, this looks perfect. I was just thinking the other day that I needed to stick ham and potatoes together in a casserole, now I don’t have to do any work to figure it out! Thanks!

  77. Sara says:

    Wow, this looks great. Chicken, cheese and ham. Yum!

  78. I love chicken cordon bleu, but am too nervous to make it. This sounds like a fantastic alternative!

  79. Terri says:

    I’m not a casserole lover either, but this one looks really good!

  80. Kim in MD says:

    Mel- do you think this casserole could be frozen (uncooked)? Wouldn’t it be great to make this on a day when you have free time, and then freeze for a day when you don’t? Let me know your thoughts…thanks again for sharing your fabulous recipes with us!

  81. Kim in MD says:

    This looks amazing! I love that you can assemble the whole casserole in advance! Thanks for sharing, Mel! 🙂

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