Cordon Bleu Casserole



6 servings (serving size: 1 chicken breast half, 1/2 slice ham, 1/2 slice cheese, and 1/6 of stuffing mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 340
Caloriesfromfat 0.0 %
Fat 8.6 g
Satfat 3.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 45.4 g
Carbohydrate 16.3 g
Fiber 1.3 g
Cholesterol 102 mg
Iron 0.0 mg
Sodium 594 mg
Calcium 0.0 mg


6 (6-ounce) skinless, boneless chicken breast halves
Butter-flavored cooking spray
3 (1-ounce) slices reduced-fat, low-salt ham, cut in half
3 (1 1/4-ounce) slices reduced-fat Swiss cheese, cut in half
2 cups sliced mushrooms
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
3 tablespoons low-sodium chicken broth
1 1/2 cups reduced-sodium chicken-flavored stuffing mix


Preheat oven to 350°.

Arrange chicken in a 13- x 9-inch baking dish coated with cooking spray. Top chicken with ham and cheese.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms; sauté 5 minutes or until tender. Combine mushrooms, soup, and broth. Spoon mixture over chicken. Top with stuffing mix; coat well with cooking spray. Bake at 350° for 45 minutes.

Tip: This dish is a casserole version of classic chicken cordon bleu in which a thin piece of chicken is topped with a slice of prosciutto, a slice of Swiss cheese, and another slice of chicken. The stacked chicken is then breaded and sautéed until golden.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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