Thursday, March 3, 2011


I found this recipe in an OLD church cookbook from the 1960's.  It was a church my parents attended in Missouri before I was born.  My husband and I both love Chicken Cordon Bleu, so I thought it would be worth giving it a try.  Boy am I glad I did!  It was a BIG hit with my husband, and he is VERY picky!  Hope you give this one a try.  ENJOY!

Chicken Cordon Bleu Casserole:

2 cups chicken, cooked and shredded
1 cup diced ham
1/2 cup diced onion
1/2 cup shredded Swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup milk

Crumb Topping:

1 cup Italian bread crumbs
1/2 cup shredded cheddar cheese (I used Colby-jack)
1/2 stick butter, melted

Layer the first four ingredients in the order they appear in a casserole dish.  Combine soups and milk; pour over layers.  Combine topping ingredients, and sprinkle on top of casserole.  Bake at 350 degrees for 30 minutes.

This recipe is linked to: Eat At Home Ingredient Spotlight


  1. That's a great way to use up leftover ham and chicken.

  2. This sounds delicious and easy!!
    and I just happen to have all the ingredients!!
    Thank you for sharing!! I can't wait to try this!! :)

  3. You're welcome Jess! I hope you and your family enjoy this casserole as much as mine does! :0)