Yum Yum Chicken Cordon Bleu Stuffing Casserole Recipe – creamy chicken casserole loaded with ham and Swiss and topped with cornbread stuffing. Cooked chicken, ham, cream of chicken soup, Swiss cheese, sour cream, stuffing mix, chicken broth, and butter. You can make this in advance and refrigerate or freeze it for later. Great quick weeknight casserole recipe!
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Pin This RecipeEasy Chicken Stuffing Casserole
This Yum Yum Chicken Cordon Bleu Casserole is the ultimate comfort food! Chicken, ham, and Swiss cheese topped with a creamy sauce and cornbread stuffing. YUM-YUM! We had this for dinner last week, and everyone went back for seconds. I already have this back on the menu again this weekend. It is that good! Whip up some broccoli and buttery rolls, and you are set! You must give this casserole a try ASAP!
How to Make Yum Yum Chicken Cordon Bleu Casserole
This recipe is super easy to make with only a few simple ingredients. Spray a 9×13-inch baking dish with nonstick cooking spray. Spread chopped cooked chicken in the bottom of the pan. Sprinkle cooked chopped ham and shredded swiss cheese over the chicken and set aside.
In a medium bowl, stir together cream of chicken soup, onion powder, garlic powder, salt, black pepper, and sour cream. Spread the soup mixture over the top of the chicken layer. Sprinkle a box of stuffing mix over the top of the casserole. Pour chicken broth and melted butter over the stuffing mix. Bake in a preheated oven until bubbly. Garnish with parsley.
Helpful Tips & Frequently Asked Questions
- I use rotisserie chicken for the cooked chicken in this dish.
- You can use any cooked chicken you have on hand. Boneless skinless chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
- Can substitute leftover turkey from Thanksgiving.
- You can use any flavor of condensed cream of soup in this casserole. Cream of Chicken, Cream of Mushroom Soup, and Cream of Celery works great.
- I suggest using Unsalted Cream of Chicken in this dish to control the sodium.
- You can buy it by the case at Amazon:
- Need Gluten-free soup? You can buy it here:
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Substitute mushroom bouillon to make cream of mushroom soup.
- I suggest using Unsalted Cream of Chicken in this dish to control the sodium.
- I use cornbread flavored Stove Top Stuffing Mix. You can use any flavor that you enjoy.
- Do NOT make the stuffing. You are only using the dry stuffing mix.
- Feel free to add vegetables to the casserole.
- broccoli
- spinach
- frozen mixed vegetables
- carrots
- Can I make Chicken & Stuffing Casserole in advance? Yes! Assemble the casserole. Cover the pan with plastic wrap and place in the refrigerator until ready to bake.
- If you are baking the casserole straight from the refrigerator, you may need to add 10 to 15 minutes to the cooking time.
- Can I freeze Chicken & Stuffing Casserole? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.
- When ready to eat, thaw and bake as directed.
- Store the leftover chicken casserole in an airtight container in the fridge.
- Reheat in the microwave.
What to Serve with Chicken Stuffing Bake
This easy dinner recipe has quickly earned a spot in our dinner rotation. It is so simple to make, and we absolutely LOVE the flavor combination.
- To balance the creamy richness of the casserole, consider serving it alongside a crisp green salad with a zesty vinaigrette to provide a refreshing contrast.
- Steamed vegetables, such as broccoli or green beans, can also be a fantastic accompaniment, providing a healthy crunch and vibrant colors to the plate.
- And don’t forget a basket of warm, crusty bread or dinner rolls to soak up every last drop of that velvety sauce.
No matter what you serve with this casserole, it is sure to be a hit! Looking for more delicious side dish recipes? Here are some popular recipes from the website:
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Yum Yum Chicken Cordon Bleu Casserole
Ingredients:
- 1½ -lb chopped cooked chicken
- ½ -lb diced ham
- 1 cup shredded Swiss cheese
- 1 cup sour cream
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- ½ tsp onion powder
- ¾ tsp garlic powder
- salt and pepper to taste
- 1 (6-oz) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)
- 1 cup chicken broth
- 4 Tbsp melted butter
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Spread chicken in the bottom of the dish. Top with diced ham and shredded cheese.
- In a separate bowl, mix together the cream of chicken soup, onion powder, garlic powder, and sour cream. Spread over the chicken.
- Sprinkle the uncooked stuffing over the soup mixture. Mix together the broth and the melted butter and pour evenly over the top of the stuffing.
- Bake, uncovered, for 30 minutes.
Notes:
- I use rotisserie chicken for the cooked chicken in this dish.
- You can use any cooked chicken you have on hand. Boneless skinless chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
- Can substitute leftover turkey from Thanksgiving.
- You can use any flavor of condensed cream of soup in this casserole. Cream of Chicken, Cream of Mushroom Soup, and Cream of Celery works great.
- I suggest using Unsalted Cream of Chicken in this dish to control the sodium.
- You can buy it by the case at Amazon:
- Need Gluten-free soup? You can buy it here:
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Substitute mushroom bouillon to make cream of mushroom soup.
- I suggest using Unsalted Cream of Chicken in this dish to control the sodium.
- I use cornbread flavored Stove Top Stuffing Mix. You can use any flavor that you enjoy.
- Do NOT make the stuffing. You are only using the dry stuffing mix.
- Feel free to add vegetables to the casserole.
- broccoli
- spinach
- frozen mixed vegetables
- carrots
- Can I make Chicken & Stuffing Casserole in advance? Yes! Assemble the casserole. Cover the pan with plastic wrap and place in the refrigerator until ready to bake.
- If you are baking the casserole straight from the refrigerator, you may need to add 10 to 15 minutes to the cooking time.
- Can I freeze Chicken & Stuffing Casserole? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.
- When ready to eat, thaw and bake as directed.
- Store the leftover chicken casserole in an airtight container in the fridge.
- Reheat in the microwave.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
I have some leftover cornbread, is there anyway I could use that for the topping instead of the cornbread stuffing?
Only one way to find out. Let us know how it turns out if you try it.
Hello. I was wondering can you substitute cheddar cheese for the Swiss cheese ?
Sure!
Going to make this for dinner tonight using Kirkland brand canned chicken. I’m going to saute a bit of onion and celery to add which I always do when I make stove top. Probably cut down a bit because there’s only two of us so I’ll just kind of adjust things as I go along. Looks great looking forward to it.