Cordon Bleu Casserole

Cordon Bleu Casserole

Oxmoor House MARCH 2006

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 0.0%
  • Fat: 8.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 45.4g
  • Carbohydrate: 16.3g
  • Fiber: 1.3g
  • Cholesterol: 102mg
  • Iron: 0.0mg
  • Sodium: 594mg
  • Calcium: 0.0mg

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Cordon Bleu Casserole recipe