Cordon Bleu Casserole

Cordon Bleu Casserole

Oxmoor House JANUARY 1997

  • Yield: 6 servings
  • Cook time:45 Minutes
  • Prep time:15 Minutes


  • 6 (4-ounce) skinned, boned chicken breast halves
  • Butter-flavored vegetable 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 fresh mushrooms
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup
  • 3 tablespoons dry sherry
  • 1 1/2 cups reduced-sodium chicken-flavored stuffing mix


Arrange chicken in a 13- x 9- x 2-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; saute until tender. Combine mushrooms, soup, and sherry. Spoon mixture over chicken. Top with stuffing mix; coat well with cooking spray. Bake at 350° for 45 minutes.

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 24%
  • Fat: 8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 38g
  • Carbohydrate: 20.7g
  • Fiber: 1.4g
  • Cholesterol: 91mg
  • Iron: 0.0mg
  • Sodium: 665mg
  • Calcium: 0.0mg

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Cordon Bleu Casserole recipe