154 Reviews of Chicken Cordon Bleu Casserole

From: Aimee67

On Aug 29, 2006

I already reviewed this but made a time-saving adjustment the last time I did this. I par cooked the chicken and cubed it. I sprinkled the breadcrumbs on top of the completed casserole, and dotted with butter. That way you got the great flavor the breadcrumbs add without having to take the time to fry up the chicken! A big time saver! Just had to share.

From: SweetSueAl

On Jul 2, 2005

This is my second review...I didn't have ham on hand today, so I subsituted cook and crumbled bacon which gave it a completely different flavor. We loved it.

From: Rachie P

On Jan 2, 2007

This was easy to make. Next time I will try to put some cubed bread pieces on the bottom of the dish so that it cuts and serves rather than scoops out. Very good flavor and a perfect brunch dish. Thanks!UPDATE: the cubed bread worked magically! It kept the dish from being runny and served really well!

From: Malriah

On Nov 16, 2002

All of the flavors of the real deal but in significantly less time. It was really easy to prepare especailly if you can get the cheese and ham pre-cubed. Make sure you serve it with noodles or stuffing or even mashed taters so all the yummy cheesey gravy has something to stick to! Thanks Miss Annie! I will definately make this again!

From: MrsSmith

On Jan 7, 2008

My Family LOVES this recipe! I substitute frozen breaded popcorn chicken for the chicken breast and it is sooo much quicker to prepare...

From: Marzy

On Apr 2, 2006

This was excellent and so easy too! I used Canadian bacon, low fat soup, and almost 3 lbs. of chicken (6 breasts) and it made a lot. Definitely will make again, and try bread crumbs on top. Served w/corn muffins. Thanks for a really good recipe.

From: PhillyUKGirl

On Nov 15, 2006

This was lovely! Very rich, and super-tasty. Only change I made: instead of thinning the soup with all milk, I used some dry vermouth (could use white wine), maybe 1/3 cup in place of some of the milk.

From: Susie in Texas

On Apr 18, 2005

I really enjoyed making this recipe. Few ingredients, easy steps and on the table to eat in less than an hour! The bonus is that it actually tastes like the original recipe which takes much longer to prepare. I used the 98% fat free cream of chicken soup and 2% milk which helped to lower the total fat content but didn't compromise the wonderful taste. The sauce was exquisite and the chicken was fork tender. I served it over noodles. Thanks Miss Annie! It's a keeper!!

From: Beautiful BC

On May 14, 2007

This is definitely comfort food. Great for a cold winters day. I added a can of green chili's which I will definitely do again. Easy and yummy!

From: LoveGoodFood

On Jun 30, 2009

Very good and easy. I skipped the first two steps. I just put the chicken, cheese and Canadian Bacon (which I subbed for regular ham) in the baking dish. I followed step 4 and sprinkled some breadcrumbs on top. I then cooked it for 45 minutes. The chicken was cooked through and tender. There was no need to cook it prior to going into the oven.