Coat 9 x 13 inch baking dish with cooking spray.

Spread 2 cups cooked rice in bottom of baking dish.

Arrange 3 cups cooked chicken pieces over top of rice.

Layer 6 slices of Swiss cheese on top of chicken.

Then layer 10 slices of cut-up ham on top of the Swiss cheese.

Mix 2 cans cream of chicken soup, 1/2 cup milk, and 1/2 cup sour cream together.

Spread on top of ham.

Crush 10 saltine crackers then add 1/2 teaspoon paprika, 1/4 teaspoon garlic salt, and 1/2 teaspoon parsley and mix together.

Sprinkle on top of soup mixture.

Bake at 350 degrees for 30 minutes. And enjoy the best Chicken Cordon Bleu Casserole ever!

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{ 119 comments… read them below or add one }

Lori@kitchenfunk April 9, 2011 at 7:04 am

Wow, what a fun idea, I’m going to have to try this!

NaDell April 9, 2011 at 9:42 am

I just opened this up last night and left it open so I can print it out (that way I won’t forget that I want to make it) and showed my husband each layer. He was saying “Oh yeah!” like the kool-aid man through the pictures. I think this one will be a big hit at our house like your pizza spaghetti.
Thanks!!!

Kari At A Grace Full Life April 9, 2011 at 11:34 am

YUMMO!!! I cannot wait to try this one. Although, I don’t really like rice. Could I just not add it, would that alter the taste do you think??

Marlene April 9, 2011 at 12:54 pm

Oh my! This looks really yummy! I’m thinking this will be on the menu for us this week!

Jill @Our Seven Dwarfs April 9, 2011 at 2:59 pm

This sounds absolutely delicious! I will share this on FB with our readers!

Jill of oursevendwarfs.com

Ilene April 9, 2011 at 7:48 pm

I love Chicken Cordon Bleu but hate the prep work this is a fantastic alternative. Thanks

LindaP April 9, 2011 at 8:00 pm

Oh Yummy!!! This looks sooo good but i have one question… Can you use instant rice or is the regular type.. Thanks for sharing !!
LindaP

Lisa April 9, 2011 at 8:56 pm

This is JUST the sort of recipe I was craving and didn’t know lol. I’m leaving this page up and making it TOMORROW. :D Thank you!

Lisa April 10, 2011 at 5:14 pm

Ok! We just had this for dinner tonight. Thank you! Our whole family enjoyed it. What a fun idea.

Funky Junk Interiors April 11, 2011 at 12:25 am

Oh.. my son LOVES chicken cordon bleu but I don’t always feel like buying them. They’re so expensive! I’m definitely going to try this! Maybe even today!! :)

And thanks for your kind comment on my closet! :)

Donna

Tami April 18, 2011 at 6:06 am

TRIP! FALL!

Just happened to trip upon your blog and fell in love with this recipe. I have tryed to make Chicken Cordon Bleu a million ways! This one looks like a “no-fail” for me! Yay!

Thank you for the recipe!
Tami
http://www.littleredhenmn.blogspot.com

Andrea April 23, 2011 at 9:12 am

You just solved the dinner dilemma for tonight, this looks yummy!

Jenn May 8, 2011 at 5:13 pm

Okay…this was really good. I made some slight modifications (ie. brown rice, greek yogurt, fat free soup, etc.) Definitely going in the rotation. Thanks so much!

Leslie M. October 13, 2011 at 8:02 pm

I made this for dinner tonight and everyone (all six of us!) loved it!! Thank you for the easy and delicious recipe!

breanna October 14, 2011 at 9:41 pm

this recipe is an absolute win!! i’ve shared it here: http://dollarstoremom.com/2011/10/pinterest-picks-the-im-hungry-edition/

Heather Prough November 2, 2011 at 5:29 pm

Very good! I even cut recipe in 1/2 and used 1 can soup, 1/4 sour cream and 1/4 milk. Also used 1 large can of canned chicken to make it quickly and it was fine! Also used sliced provolone instead of Swiss. Was great!

Cori November 5, 2011 at 9:28 am

Making this for dinner tonight! Thank you!

Erin November 7, 2011 at 5:36 pm

Just made this for dinner tonight! Used a ham steak because that’s all I had. Everything else followed the recipe to a t! This was amazing!!!!

Jill Leopard November 16, 2011 at 2:26 pm

I made this tonight and used pasta instead of rice and I tossed the chicken with 2tbsp Dijon mustard. It is in the oven now! Smells awesome!

Angela Owen November 21, 2011 at 4:50 pm

Making it now! Cannot wait to try it!

Laura December 6, 2011 at 8:08 pm

Enjoyed making this tonight. But next time I make this I am going to mix the chicken, rice and soup mix up together so the flavors will flow into each other better. But it was very tasty:)

Roxann Bentsen Faulkner December 9, 2011 at 8:24 am

I am thinking no rice and corn flake crumbs instead!

Jordan January 8, 2012 at 1:35 pm

This is in the oven right now! Only, because my husband doesn’t care for rice, I substituted hash browns! Hopefully, both being starch, it will work out!

Cheryl January 8, 2012 at 3:04 pm

I’d like to make this gluten free, but I’m wondering how much it would effect the taste of the dish if I omitted the crackers at the end? Could some dry bread crumbs (gluten free) be substituted for them possibly?

Whitney January 9, 2012 at 6:16 pm

I am so glad that you posted this recipe! I made the exact same thing a long time ago and then I lost the recipe! I’ve been looking for it ever since so THANKS!!!

Morgan January 9, 2012 at 7:33 pm

I made this for dinner tonight and it was awesome! Thank you for sharing.

Adelina Priddis January 16, 2012 at 2:48 pm

I love you! Seriously, turning my favorite food into a casserole, pure genius!! It’s going on the menu this week!

Stormy January 19, 2012 at 8:18 am

Seriously? One of my all time favorite things to eat! I am so excited to try this!!!

Sarah January 19, 2012 at 1:47 pm

Could this be made ahead of time and stored in the freezer?

Marie January 27, 2012 at 7:32 am

How many people does this recipe feed? I am making it this weekend for 6-7 people.

Sheri January 30, 2012 at 5:06 pm

I have made this twice now and it was a HUGE hit both times! I did however make a couple tweaks – due to items on hand. I substituted turkey for chicken and leftover mashed potatoes for the rice. My family LOVED it!! Thank you for sharing your recipe!

Debbie February 8, 2012 at 11:16 am

My daughter made this and raved about it. Convinced me I just HAD to make it, so it’s now on my meal plan for the upcoming week. Can’t wait!

Carrie February 9, 2012 at 7:25 am

Omg I am so happy I stumbled across this receipe. I’m not the best cook… I’m own for burning water but, this step by step picture receipe made it real easy for me to follow. My family LOVED this receipe…. there was none left over! Thanks you for sharing your receipe :)

Darlene February 22, 2012 at 7:25 am

I made this on Monday night and it was a huge hit! I did sprinkle some paprika, salt, and pepper on the chicken before cooking and then added extra to the crackers. This was awesome!!!!

Jenna February 22, 2012 at 3:04 pm

I featured these on my blog today! They are so good!

Heather February 27, 2012 at 8:02 pm

I made this tonight and it was amazing!! I used club crackers instead of saltines and it was perefect!! Thank you for this recipe.

Tamera February 27, 2012 at 9:24 pm

I just made this for dinner. Thank you for sharing a great recipe. So much easier than traditional CCB. You have fans in North Pole, Alaska.

Deb March 25, 2012 at 5:58 pm

I am making this tomorrow nite. I”m not sure about the crackers, chicken cordon bleu doesn’t have a cracker to it. I’ll make it and post how well it turned out. Using everything else but the cracker on top unless I get a message from someone that thinks this is a mistake to leave off. Thanks

Mama dobble April 13, 2012 at 9:46 am

If you want to make this awesome recipe without having to use the disgusting canned cream of chicken soup, here is a really easy recipe for DIY CoC soup. It is not my recipe, but I have tried it and it is fantastic!!

Mama dobble April 13, 2012 at 9:46 am
Kellie April 23, 2012 at 1:37 pm

I can’t eat rice so I will substitute the rice with potatoes. Sounds yummy. I pinned the recipe to Pinterest.

Kim April 24, 2012 at 7:13 pm

I tried this tonight but halved it and it was wonderful. My 3 year old loved crunching up the crackers. Thanks for the inspiration!

Narissa May 10, 2012 at 3:33 pm

I am a huge casserole fan, so when I found this on Pinterest I had to try it! AMAZING! Add this to my list of favorite casseroles!! The only thing I tweaked: I doubled the dry mix recipe part. MM MM MM Thanks for the step by step pictures btw, it was a nice touch :)

Lindsey May 10, 2012 at 4:49 pm

Is this rice pre-cooked?

Lauren May 18, 2012 at 5:34 am

I made this tonight after searching for a new chicken recipe and I’m pleased to share that this will be made on a regular basis now! One out of my three kids ate and liked it (that’s almost a record with my picky eaters) and my husband and I couldn’t get enough!

Thank you for sharing this with the world!

Rulissa @ Mustard Seeds in Ok May 20, 2012 at 2:43 pm

I was trying to find something new for our church luncheon next week. I think we have a winner. I’ll most likely trade the rice for egg noodles (my kids don’t like rice). Can’t wait for the reactions- my hubby loves CCB but I’m lazy in the kitchen and never make it…hopefully this will do the trick! Thanks!!

CB May 28, 2012 at 7:12 pm

Made this for dinner tonight, subbing provolone and panko bread crumbs (because that’s what I had on hand) and it was fantastic! It got rave reviews from the hubby (not an easy feat when trying a new recipe). He went back for seconds and already packed some for lunch tomorrow. Definitely a keeper! Thanks for the recipe!

wendy May 31, 2012 at 12:37 pm

Is that boiled chicken breast?

Sylvia June 13, 2012 at 3:55 pm

Mine is in the oven right now. I hope it comes out good as it looks =)

Erica June 19, 2012 at 3:11 pm

Found this recipe a few days ago, making it right now for my Bible study group..Hoping it turns out okay! However, I’m bummed I just noticed someone’s comment where they tossed their chicken in dijon mustard…I have the mustard they use at Firehouse (it has a little bit of horseradish in it, it’s so good!) and I wish I would’ve thought about using that!

*the only change I made was I used canned chicken instead of chicken breast.

Hope June 23, 2012 at 1:21 pm

I AM MAKING THIS AS WE SPEAK. I CANT WAIT TO SEE WHAT MY PICKER EATERS WILL SAY! THEY THEY LOVE ALL THE INGREDIENTS SO WE WILL SEE.. THANK YOU FOR THE POST!

Rose @ Walnut Acre June 24, 2012 at 3:56 am

This looks awesome! I love Chicken Cordon Bleu so I’m sure I’ll enjoy this as well. Can’t wait to try it.

Valerie July 2, 2012 at 11:40 pm

This sounds absolutely delicious and I’m making it tomorrow! May I suggest adding a print recipe button to your blog? :-)

Susan July 11, 2012 at 11:45 am

I am making this also right now, it is ready to go in to the oven, I love Chicken Cordon Blue,So I hope every one likes it.. wish I would have thought about chopping up some broccoli and put in,

Melissa July 11, 2012 at 1:08 pm

is there a way to use uncooked rice, and uncooked chicken and it turn out the same?

Lilly July 23, 2012 at 3:38 pm

I just made this and am getting ready to eat it. I will let u know how it is…

Lilly July 23, 2012 at 4:04 pm

OMG…this is fabulous!!! Tastes wonderful!!!

Holly aka Toy July 30, 2012 at 4:40 am

Made this for my “men” (hubby and 4 grown sons) last evening. It was a huge hit! Hubby is not a rice eater, so I substituted wide egg noodles for the rice. I also served extra noodles in the cream of chix soup on the side. Oh, and I sprinkled a little bit of taco blend cheese throughout as well. This is definitely a keeper recipe. Thanks so much for sharing it!

Lori August 5, 2012 at 10:12 am

I have made one similar and instead of the bread crumb mixture, we use salad croutons ie garlic and cheese and it is a favorite to all who try it.

Tammy August 13, 2012 at 3:03 pm

Awesome recipe! Its on the grill, cookin at camp!

Nancy August 15, 2012 at 2:09 pm

OMG this is a hit in my house. I have made it about 4 times in the last 4 weeks. This is a Keeper.Thanks for sharing

Lisa August 20, 2012 at 5:29 pm

Sounds great, I can’t wait to try this!!!

Kristen August 21, 2012 at 7:50 pm

Made this tonight an it was delish comfort food!

Adapted the recipe to gluten free with GF soup and GF pretzels instead of the crackers.

Great recipe!

Dianne August 26, 2012 at 4:30 pm

I am making this tonight. I always use cream of mushroom soup in things, so when I sent hubby to the store it was automatic that I wrote two of those, so I went ahead and used that and it is in the oven now. Smells good!

Becca August 31, 2012 at 5:13 pm

I just finished eating this! What a great dinner! My kids even enj0yed it. It has made it t0 the dinner rotation!!!

KarlaMarie September 1, 2012 at 10:18 pm

I have made this. I love it. The family loved it. It is a 5 STAR recipe. I even made a quiche, inspired by this casserole.

For the next time, however, for my ham loving family, I will mix in diced ham (uncured, natural) into the different layers.

B September 7, 2012 at 5:21 pm

I used an already cooked roasted chicken from the grocery store. I also diubled the topping with the crackers, garlic salt and paprika. It was fantastic!!

Janice September 11, 2012 at 1:46 pm

I have a question …..is the rice precooked?

Susan Jorden September 11, 2012 at 6:34 pm

Yes Indeed it sounds delightful .. and easy to make can bet this be on the menu this week some time . Thank you for the easy but great recipe !

Nicole September 17, 2012 at 6:24 pm

I’m just about to put this in the oven. Can’t wait to try it out because I do have picky eaters at my table. Smells delicious can’t wait to try it out. :)

Kristin September 19, 2012 at 6:25 pm

This is in my oven as I type this!!! I used brown rice and provolone. Mmmm can’t wait to dig in! Thank you for this recipe :):):)

Carla September 24, 2012 at 3:35 pm

Could this be frozen?

Malis Seida September 27, 2012 at 2:12 am

Modifications: 1. used a mixture of brown/wild rice 2. after frying chicken pieces deglazed pan with dry white wine(about a 1/4 c) and reduced it to half, then adding it to the soup mixture 3. topped it with sundried tomatoe dried baguette crisps (chopped up) Followed rest of recipe as outlined. Dee-lish!!! It’s a keeper!

Misty September 28, 2012 at 3:08 pm

I made this last night and it was very easy and the kids loved it!

Kelly primavera October 19, 2012 at 1:13 pm

Made this for dinner tonight, it was easy and every one loved it…. No leftovers..

Maria October 21, 2012 at 4:55 pm

Just ate this for dinner, I got five thumbs up. It’s delicious!!

Michele October 23, 2012 at 5:17 pm

Add 1/2 tablespoon of spicy mustard to the sauce. It takes this dish over the top!
Found this on pinterest, and we loved it.

Rose October 23, 2012 at 8:23 pm

Just ate this for dinner! Husband loved it and he says he doesn’t like chicken!!
Will make this for the grandkids next week! Yummy!!

Ms-Ellie October 28, 2012 at 10:43 am

Wow! I found this great recipe via Pinterest. I made a couple of very simple modifications: added about 3/4 cup more rice, diced up a store-bought small ham steak (from the lunch meat/sausage section) instead of using sliced ham, and used Ritz instead of saltines. DEFINITELY a keeper! MANY thanks for sharing!

Marci October 30, 2012 at 5:38 pm

I made this the first time as the recipe asked. tonight i used cheezits duos cheddar parmesan instead of the saltines mixture. i will let you know how it turned out :)

LeAnne November 2, 2012 at 11:31 pm

I made this tonight with a few modifications as suggested above and one of my own. It was a BIG hit with even with a picky 7 year old and a 17 year old “selective vegetarian’.

I made it as suggested except added 1/2 bag of frozen broccoli cuts (thawed) on top of the ham and under the sauce. I also added the 1/2 tbsp of spicy mustard to the sauce as suggested by Michele above. Finally, I topped it with a package of Stove Top dressing made according to the package directions instead of the crackers. YUM!!

Shannon November 8, 2012 at 6:53 pm

My family LOVES chicken cordon bleu, but to feed all of us it can get quiet spendy! I have this casserole in the oven RIGHT NOW! :) Cant wait to taste it, it already smells yummO! Thanks for sharing your recipe!

Rita November 10, 2012 at 4:28 pm

This really was Superrrr!!! WoW! Everybody LOVES it! This was much easier and less time consuming then the traditional cordon bleu rolled up! I used Ritz instead of saltines., Just awesome. Thanks for sharing!!! This is definitely one that we will rotate into our regular family meals!! Thanks!!!!

Stacy November 13, 2012 at 8:03 pm

I just put this in the oven and it smells delish also I added mushrooms, so we will see :)

Pam December 3, 2012 at 5:01 pm

This has become one of our favorites. Thanks for posting it.

Mrs P December 9, 2012 at 1:30 pm

YUMMY! Super easy to adapt to whatever you have on hand – I used pepper jack cheese, a 6oz pkg of Canadian bacon (probably wouldn’t have needed the whole package) and cream of celery soup. While that may not be “true” CCB, it worked out great!

Nicole December 11, 2012 at 4:28 pm

Just made this for dinner tonight. Absolutly amazing!!! I added a little Dijon mustard to the sauce.

Gma Cindie December 13, 2012 at 8:02 am

Made a variation of this and received rave reviews. Though the recipe would no doubt be great the way it’s printed, I did the following:
Subbed brown rice for white
Used 1 can cream of chicken and 1 cup of sour cream
Used cubed leftover ham, rather than deli slices
Crushed 6 oz pkg of salad croutons (Cheese & Garlic) instead of saltine crackers for topping
YUM!

Mary Wind December 13, 2012 at 2:45 pm

My daughter made this for her family and gave me the leftovers. Absolutely yummy!

Christina December 16, 2012 at 7:38 pm

Sounds yummy… can it be frozen before baking and how would that affect cook time?

Wendy December 23, 2012 at 4:36 am

We used cubed leftover ham and substituted fat free chicken gravy as we didn’t ‘t have two soups on hand Found this to to be real tasty nd less calories. Also omitted the sour cream and added a small amount of water to loosen up the soup and gravy. Enjoyed!

Amanda December 31, 2012 at 2:06 pm

I really like how you posted step by step pictures. I hate second guessing myself when trying a new recipe. Excellent recipe!! Delicious :-)

Pure Happiness January 19, 2013 at 6:02 pm

This was delicious. I actually used greek yogurt for the sour cream and used unsweetened vanilla almond milk instead of regular milk. My whole family (even my extremely picky 3 year old) loved it!

Lori Mackey January 20, 2013 at 9:58 pm

Hi, I noticed your plate in the last photo. My mom has these same dishes! Do you know if you can still find these anywhere and what the pattern was called. I think mom said she got them through a gas station years ago. She doesn’t remember the name of the pattern though. If I had that info I could do a google. Thanks! And I am going to try this recipe! ~Lori

Jenn January 28, 2013 at 9:28 am

This sounds fabulous! I usually go thru the whole wrapping it into rollups and its so time consuming. Definitely doing it like this next time. I’m assuming I can do this in the crockpot as well? Starting with raw chicken and uncooked rice.

Cara January 28, 2013 at 11:18 pm

LOVE this! Thank you so much for the recipe. It was a huge hit with my family!

Jaclyn January 29, 2013 at 5:40 pm

This was very good! Will be putting it in a regular rotation of dinner ideas :)

Susie January 31, 2013 at 4:57 pm

I would love to have this recipe in a format that I can print and add to my recipe book. Does anyone have it?

Elizabeth February 6, 2013 at 9:57 pm

Is this a gluten free recipe if I don’t use the crackers on top?

Jan Joyal February 15, 2013 at 1:47 pm

Sounds awesome, have written out the recipe – can’t wait to try it

Michelle February 20, 2013 at 12:01 pm

Picky family of five:) Was wondering if the rice could be subsituted for has browns or something else? Looks so good! But, four out five do not like rice…bet you can imagine who the one is that likes it, ME;)

Michelle February 20, 2013 at 12:02 pm

sorry Hash* browns;)

Connie March 6, 2013 at 3:47 pm

I love this meal. So does the hubs & my 5 & 2 year old. I use yellow rice instead of white due to my husbands taste. It’s in the oven as we speak. This recipe has made it into the rotation. Yummy!!!!

Jessie March 10, 2013 at 1:18 pm

Sounds amazing! Definitely trying this one for my family of chicken cordon blue lovers :) Thanks for the recipe!
Jessie recently posted..DIY Batman Wear: Cape and Mask for Kids

leanneja March 24, 2013 at 8:39 am

It would be gluten free if you use a gluten free cream soup and make sure the ham is gluten free. You can also use gluten free crackers or a crunchy substitute for the crackers.

leanneja March 24, 2013 at 8:42 am

I don’t really know anything about the plate. I found it in a thrift store and loved it. They only had 2 so I bought them both.

Yvonne April 9, 2013 at 10:09 am

It was my turn to cook last night and I pulled out this recipe. Delicious!!!! It was well received. This is definitely a new family favorite. Thank you for sharing. :)

Judi April 17, 2013 at 2:47 am

Thank you so much for this one! I make this at least twice a month. My husband and I really love the taste of all the flavors in this dish, I use Ritz crackers instead of the saltines. This is absolutely awesome!!!! Thanks for the recipe!!!!

Tiffany April 27, 2013 at 1:03 pm

Quick, easy and looks yummy! My kind of meal!!! I will post this one on my blog….

Lisa June 5, 2013 at 1:45 pm

Trying this tonight, but using a honey-mustard glaze when baking the chicken, Uncle Ben’s wild rice and topping the casserole with Stove Top stuffing and panko mixture (no white rice or crackers here, but this just sounds too good!). We’ll see!

Janet September 15, 2013 at 5:29 pm

This has become a family favorite. I made it first for a Pinterest Party and now it is a staple in our house :)

Denise van Gorkom September 16, 2013 at 3:06 pm

Is the 2 cups of rice measured before cooking or after?

Paula Crete September 23, 2013 at 5:55 pm

Oh my this was delish, we like brown rice but didnt have time to make it so chanced using Minute Brown Rice and it was great, I only had provolone cheese and diced ham so used it and also no crackers so used panko, didnt mean to alter your recipe but did with what. I had and i will def. Make this again!!! Thanks,

Patty T October 12, 2013 at 7:00 pm

Made tis for my family tonight. They ABSOLUTELY Loved it!!!! VERY VERY GOOD!!!

Ashley October 16, 2013 at 12:40 pm

I added a tablespoon of dijon mustard the soup mix and doubled the rice on the bottom, then topped it with italian panko crumbs with the garlic and peprika… it was delish! served with biscuits

leanneja December 4, 2013 at 2:21 am

Before cooking!

Janet January 29, 2014 at 10:49 pm

This has become a favorite that I make again and again. My husband is the cook in the family, but he loves when I make this too!

Ruth May 8, 2014 at 2:49 pm

I made this for our family and NOTHING was left! Serving it again tonight!

Robin August 8, 2014 at 8:34 am

I thought it sounded good so I tried it. Instead I put stuffing on the bottom rather then rice and Panko breadcrumbs with the spices added. It was delicious . This is definetely a keeper.

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