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Nutrition Facts

Serving Size 1 (203g)

Recipe makes 12 servings

Calories 346
Calories from Fat 198 (57%)
Amount Per Serving %DV
Total Fat 22.0g 33%
Saturated Fat 10.6g 53%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 83mg 27%
Sodium 559mg 23%
Potassium 371mg 10%
Total Carbohydrate 14.7g 4%
Dietary Fiber 1.6g 6%
Sugars 1.9g
Protein 22.6g 45%

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Cordon Bleu Casserole

Recipe #19891 | 1¼ hours | 15 min prep | add private note

By: yooper
Feb 16, 2002

An easy layered casserole dish that is a snap to prepare definitely easier than the traditional "chicken cordon bleu"!

SERVES 12 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Place bread slices in the bottom of a greased 9x13-inch pan.
  3. 3
    Layer chicken, cream cheese slices and ham over bread.
  4. 4
    Sprinkle with 1 cup shredded Swiss cheese.
  5. 5
    Top with broccoli.
  6. 6
    Combine soup and pepper; spoon over broccoli.
  7. 7
    Top with remaining cheese.
  8. 8
    Bake uncovered at 350°F for 50 to 55 minutes or until bubbly.

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Featured Reviews for This Recipe

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From: Shelby Jo

On Jan 31, 2008

This was such a nice casserole. I left out the broccoli, but otherwise left the recipe the same. I forgot to cook my chicken first, so I just left it in the oven another 20 minutes or so, and checked it and it was all cooked through. Great recipe, I'm sure I'll make it again!

1 person found this review helpful

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  • From: Lesley G

    On Jan 26, 2008

    I used toaster hash browns (toasted) in the bottom of the dish instead of bread. I left out the broccoli. This dish was just okay. It didn't have a whole lot of flavor, even though my ham was very flavorful and I used Tyson grilled chicken strips, which have a lot of flavor. The dish was heavy, which can be a good or bad thing.

    0 people found this review helpful

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    From: Miss Annie

    On Jul 2, 2002

    Mark, and excellent dish. I had very good results with this. I made the dish like you said, and it was sooo good. Easy to put together. When I make this again (and I will) I am going to try puting buttered dry breadcrumbs on the bottom to see if it comes out with a 'sauted' taste. I will let you know how that alteration comes out. Thanks for posting this one!

    8 people found this review helpful

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  • From: Connie Gervais

    On Mar 5, 2002

    This is excellent. Only thing I would maybe try is instead of bread on the bottom. I would try hashbrowns or slice potatoes. That way it could pull some of the salt out. Don't add any extra salt to this. But it was great and easy too!! Thanks

    8 people found this review helpful

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  • Read all 22 reviews

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