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Chicken Cordon Bleu Casserole

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“No canned soup in this one. I serve it over rice or noodles. Great way to use up leftover chicken and/or ham.”

Ingredients Nutrition


  1. Preheat oven to 350. Lightly spray/grease a 3-qt casserole dish.
  2. Place cubed chicken and cubed ham in a large bowl; set aside.
  3. In a large saucepan on medium heat, melt butter. Add in onion, celery and mushrooms and sautee 5-6 minutes or until soft.
  4. In a small bowl, whisk together milk and flour until smooth; pour into saucepan. Add in salt, pepper, paprika, and parsley; stir well and heat through.
  5. Reduce heat to medium-low and stir in shredded cheese. Stir often until cheese is melted.
  6. Pour sauce mixture over chicken/ham mixture and toss to coat. Pour into prepared casserole dish; press down so all meat is covered with sauce. Sprinkle breadcrumbs over top.
  7. Bake, uncovered at 350 for 30-35 minutes or until bubbly and just beginning to brown.
  8. Serve over hot cooked noodles or rice, if desired.

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