One of my childhood favorites made easily in the slow cooker. This Slow Cooker Chicken Cordon Bleu Casserole is so simple to make!
Did you grow up on frozen chicken cordon blue chicken breasts? I haven’t bought them in ages, but I remember how much I loved the flavor combination. I’ve made homemade oven chicken cordon bleu breasts, but they are very time-consuming. This Slow Cooker Chicken Cordon Blue Casserole can be loaded up in the slow cooker within 2 shakes of a lamb’s tail. This is a layered dish, and only needs 5 hours on low in the crock pot. I use cornbread stuffing mix for this recipe, chicken would work fine instead.
Start with boneless skinless chicken breasts.
Sliced ham.
Sliced Swiss cheese.
Cream of chicken soup (mixed with milk, oregano, pepper and garlic powder.)
Cornbread stuffing mix and melted butter.
5 hours later…
This meal is great with a green salad!
Below is the YouTube video of this recipe, you can see in the video better how creamy the sauce is under the chicken! You can follow me on YouTube, here.
The sauce is cheesy and bubbly, the corners a browned a bit. If you have never made a casserole in the slow cooker, make this your first to try! Have a great week!
- 1 (10.5-oz.) can cream of chicken soup
- ¼ cup milk
- ½ tsp. oregano
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- 2lbs. boneless skinless chicken breasts
- ½ pound ham slices (this doesn't need to exact, just enough slices to cover the chicken)
- 1 (6-oz.) pkg. sliced Swiss cheese
- 1 (6-oz.) pkg. cornbread Stove-Top® stuffing
- ⅓ cup butter, melted
- 5-quarts or larger
- In a small bowl, whisk together the cream of chicken soup, milk, oregano, pepper and garlic powder until smooth. Set aside.
- Add the chicken breasts in an even layer in the slow cooker.
- Add the ham over the chicken in an even layer.
- Next the swiss cheese in an even layer.
- Pour over the soup mixture and use a spatula to spread it out evenly.
- Sprinkle over the cornbread stuffing mix.
- Pour over the butter evenly over the stuffing.
- Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
- Serve and enjoy!
I used my 6-quart Crock-Pot® for this recipe.
You may also like: Slow Cooker Pumpkin Applesauce
This chicken cordon bleu Casserole sounds Awesome and will be making this after we get paid again. Thanks for the Great recipe!! Marie Goodson
I hate cream of chicken! Can we use a roux and some milk, or would it ruin the dish?
I also do not care for cream of chicken soup, so I substituted it with cream of celery and it was delicious.
great tip, thank you!
How about homemade condensed soup?
https://www.gimmesomeoven.com/condensed-homemade-cream-chicken-soup-recipe/
Looks wonderful but I can not use the Stove Top Stuffing mix as it has MSG in it and that will put me in the hospital. When I do make it I will make my own stuffing mix. Also I will use the Campbell’s Healthy Request Cream of Chicken soup as it also have no MSG and the red label Campbell’s soup does. Other than that two changes – it sounds great. Thanks for a great recipe.
Sounds like a great plan! I hope you enjoy it.
What kind of cheese would be a good alternative since none of the kids will eat Swiss?
How about white cheddar? Or maybe provolone?
Thanks!!
Never made this recipe but chicken cordon blue was a fave of my kids years ago. I’d make it with Monterey jack and my kids loved it. They, too, hated Swiss cheese.
Monteray jack does sound good!
Baby swiss is really really mild. I substitute it in recipes all the time as I don’t like swiss cheese either.
I love how you show each step and the video setup. This is the first site I’ve found that i enjoy a lot of the recipes. Thank you. I can’t wait to try this
Thank you! I had fun making this one.
Sounds delicioux. Can it be made in a three and half guard cooker.
If you can get it to fit, I’m unsure if it will.
Can you use chicken thighs instead of breast? If so, how long would you cook it since the thighs are not as thick?
I think 5 hours on low still. Just to get everything bubbling up.
do you have to use the stuffing mix?
No! You could skip it and the butter. Then serve over rice or mashed potatoes.
Should the chicken be thawed? And would 3hrs on high be enough time if chicken was thawed or frozen. Thanks in advance
I would stick with thawed and for at least 3.5 on high or 5 on low.
how thick are the ham slices?
Mine were about a 1/4. Any thickness will do fine.
Yumm, this casserole looks so delicious! I’m definitely going to try it =)
Looks really good. I live in Denmark and we dont have that creamy chicken soup on can – I wonder if I could substitute it with something else or make it with cream and broth?
And what’s in the cornbread stuffing? Just crumbled cornbread?
Thanks….
You can easily make homemade cream of chicken soup.
https://www.apinchofhealthy.com/homemade-condensed-cream-of-chicken-soup/
Great that looks easy. I see that the US recipes often uses garlic powder or salt – in Denmark we usually use fresh garlic in stead. I guess it’s alright to use here too?
Yes fresh is fine 🙂
The cornbread stuffing is a dry mix with cubed dried cornbread and seasonings. you can see it here: http://www.kraftrecipes.com/stovetop/products.aspx
Would you happen to know how long if I did it on high?
I think 3.5-4 hours on high would work ok, may start to crisp up around the edges a bit.
What kind or type of ham do you recommend?
I used a presliced ham. It was a brown sugar ham and it wasn’t over powering. This ham is next to the giant hams that you would use for Christmas but is much smaller and sliced.
If I intend to make this meal for three people, would the cook time change?
I’m unsure how it would do with less time and less liquids. I would keep an eye on it.
I followed the recipe exactly!! I love Chicken Cordon Bleu but this tastes absolutely nothing like it. We couldn’t eat it and I ended up throwing it out.
Too salty. Be careful what type of ham you use. Salty ham with salty soup with salty stove top makes a salty meal. My daughter smokes and she found it too salty.
Made this recipe yesterday using chicken thighs, cream of mushroom soup, chicken flavored stuffing mix and gouda cheese … my husband and I deem this a big WINNER! Definitely will make again!
Could you just put bread crumbs over the soup or would it be too liquidy
They may soak right in, I’m not sure how it would turn out.
Is the ham already cooked when you use it?
Yes, it’s already cooked and sliced.
Great, thanks
Made this yesterday. The print on the recipe was so small I mistook 1/3 cup melted butter for 1/2 cup! I also used Pepperidge Farm stuffing mix. The taste was very good but there was way too much liquid. Would the difference between 1/3 & 1/2 cup melted butter make that much difference or would the stuffing make a difference too? Thanks, Marilyn
Do you pre cook the stuffing or use as is ?
I use it dry, the butter and steam from the slow cooker will fluff it up.
Didn’t see an answer to my question???
Hi Marilyn, I’ve never used pepperridge farm stuffing mix. Mine was just right with the stove top and the 1/3 cup of butter? It could have been the extra butter and the different brand of stuffing mix that made it not right, sorry that happened.
This ends up being soupy. Just an FYI for everyone. We followed the instructions and didn’t deviate from them.
Did you use off brand cream of chicken or low cal?
Could you suggest a replacement for the stuffing mix, cant get that in UK. I have albers cornmeal so can whip up some cornbread? Thanks
Hi Chris! I’m unsure how it would be with just cornbread, the stuffing mix has a lot of seasonings in it.
Can you use frozen chicken breast? If so how much longer would it cook?
Hi Nikki! I worry about frozen chicken breasts in a recipe like this, if you were to cook longer the edges may burn since this is a casserole recipe. Soups and roasts and more liquidy recipes are better for frozen meat.
Thank you.