Monday, April 15, 2013

Monday Recipe: Chicken Cordon Bleu Stuffing Casserole

     We've been trying to burn through some surplus ham for a few days now. This weekend I thought maybe I could make a chicken cordon bleu for dinner. Then I decided that was a lot like work. So naturally, I completely lost my mind and decided to completely wing a recipe loosely based on chicken cordon bleu. It turned out far better than I expected. It was a warm, tasty and satisfying meal. Truly, is there anything more definitive of the middle class than the humble casserole? This is super easy to make and the herbs really give it a nice pop of flavor.

Chicken Cordon Bleu Stuffing Casserole

  • 3 cooked chicken breasts, cut into 1" cubes
  • 2 cups cooked ham, diced
  • 1 cup grated Swiss cheese
  • 2 6-oz. boxes of Herb de Provence Stuffing Mix (if not available, you're going to need to add those herbs yourself)
  • 1 can low-sodium Cream of Mushroom soup
  • 2 cups chicken stock
  • 1 tablespoon melted margarine
  1. Preheat oven to 350F
  2. In a large mixing bowl, combine all ingredients and toss so everything is coated
  3. Pour into baking dish coated with non-stick cooking spray
  4. Bake for about 35-40 minutes depending on how crispy you like the top.
Good times!


  1. This sounds delicious!! Thanks for sharing with Simple Supper Tuesday.

    1. You're welcome. It's not particularly healthy, but boy is it good!