Cordon Bleu Casserole Supreme

Name: Cordon Bleu Casserole Supreme
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 14 serving(s)
Ingredients: 907.18 g package frozen hash brown potatoes, thawed; 6 chicken breast halves; 29.58 ml oil (I used olive oil); 9.85 ml essence of emeril southwest seasoning (or your favorite chicken seasoning(may be omitted); 226.79 g package cream cheese, thinly sliced; 340.19 g thinly sliced deli ham (we liked honey ham); 473.18 ml shredded swiss cheese; 2 (566.99 g) box frozen chopped broccoli, thawed; 2 (609.51 g) can cream of chicken soup; 1.23 ml pepper

Community Pick

Submitted by terirose22

"This wonderful casserole combines everything you need for a well-balanced meal with the terrific taste of Chicken Cordon Bleu. Great for guests or for a potluck as well, as kids and adults both seem to like the combination of flavors."

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photo by *Parsley*

Ready In:: 1hr 20mins
Ingredients:: 10
Serves:: 14

ingredients

907.18 g package frozen hash brown potatoes, thawed
6 chicken breast halves
29.58 ml oil (I used olive oil)
9.85 ml essence of emeril southwest seasoning (or your favorite chicken seasoning(may be omitted)
226.79 g package cream cheese, thinly sliced
340.19 g thinly sliced deli ham (we liked honey ham)
473.18 ml shredded swiss cheese
2 (566.99 g) box frozen chopped broccoli, thawed
2 (609.51 g) can cream of chicken soup
1.23 ml pepper

directions

Preheat oven to 350 degrees.
Slice chicken breasts into bite-sized strips and brown in oil.
If using seasoning, sprinkle chicken during cooking process.
Slicing is much easier if chicken is partially frozen (or partially thawed).
While chicken is cooking, spray a 10x15 pan and spread potatoes in the bottom.
Stack deli ham and slice into roughly 1-inch square pieces.
Layer browned chicken, sliced cream cheese, and ham over potatoes.
Sprinkle with 1 cup shredded Swiss cheese.
Top with broccoli.
Combine soup and pepper, then spoon over broccoli.
Top with remaining cheese.
Bake uncovered at 350 degrees for 1 hour or until bubbly.
Refrigerate any leftovers.

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Reviews

This was really yummy for us adults but not so popular with the kids. I spiced up the hashbrowns with some butter and seasoning salt and I left my chicken breasts whole instead of cut up in strips. I browned them first then put them on top of the other layers, poured soup on them, then sprinkled with cheese and baked for 30 - 45 minutes. I've made this twice so far. Really good!!

PAULAJEAN
Great taste, easy to make, and a real crowd pleaser!

yooper
Fantabulous! This made a bunch. My 10x15 was full to the very top! Fed 16 and had left-overs! I thinned the Cr. of Chick Soup with 1/2 cup of Sherry. This is a wonderful recipe for entertaining. Thanks

Koechin Chef
We really enjoyed this, although I need to make only half of the recipe next time. I didn't have any cream of chicken soup so I used cream of mushroom soup. My kids loved this, even the picky one! We will definately have this again. This would be great to make ahead and pop in the oven after work. Thanks

Wendy13
This was good and pretty easy to make. I think that next time I wouldn't bother to layer most of the ingredients because the cream cheese stayed in chunks here and there. I'd rather combine most of these ingredients with the hashbrowns before baking. I added some garlic, black pepper, and paprika to pick up the flavor a bit. Overall, it was well-received. Thanx!

*Parsley*

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Tweaks

This was perfect to make, divide into small double servings, and freeze for the three elderly people I cook for occasionally (my mom, his parents). They all loved it, and requested that I do it again! Only thing I changed:: I softened the cream cheese and mixed it with the warm sauteed chicken, as slicing seemed messy. Next time I'll try this with asparagus instead of broccoli, which I think will be a tasty variation.

La Dilettante
Every time I make this I forget to review it, but no more! This is an amazing casserole - quite a change of pace from most cheesy or creamy casseroles. I do two things differently. First, because I'm lazy and because it tastes good, I use breaded chicken nuggets instead of chicken breasts. Kids seem to like this too...something familiar in a fancy casserole. Second, I always use more broccoli than is called for. I think I've been using 2 pounds. Another thing - I make an entire recipe, but I make it in 2 containers so I can freeze one. This recipe is *huge*, but people devour it like crazy. I love this recipe! Make it, and you'll be addicted.

TrinkDawg