Cordon Bleu Casserole Supreme

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

Ingredients Nutrition

  • 1 (2 lb) package frozen hash brown potatoes, thawed
  • 6 chicken breast halves
  • 2 tablespoons oil (I used olive oil)
  • 2 teaspoons essence of emeril southwest seasoning (or your favorite chicken seasoning(may be omitted)
  • 1 (8 ounce) package cream cheese, thinly sliced
  • 34 lb thinly sliced deli ham (we liked honey ham)
  • 2 cups shredded swiss cheese
  • 2 (10 ounce) boxes frozen chopped broccoli, thawed
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 14 teaspoon pepper


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


Most Helpful

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 September 03, 2002

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

yooper November 04, 2002

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) November 24, 2009

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