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 Bleu 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 crockpot. I use cornbread stuffing mix for this recipe, the chicken would work fine instead.
How to make Slow Cooker Chicken Cordon Bleu Casserole:
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.
Cook on low for 5 hours:
This meal is great with a green salad!
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 try! Have a great week!
So many more Slow Cooker Chicken Recipes here:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Chicken and Gravy (without bacon)
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
- Slow Cooker Full Chicken Dinner
- Slow Cooker Ranch Chicken and Potatoes
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker No Peek Chicken
- Slow Cooker Fiesta Chicken with Rice
- Slow Cooker Cilantro Lime Fajitas
- Slow Cooker Alpine Chicken
- Slow Cooker Chicken Enchilada Casserole
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Slow Cooker Chicken Cordon Bleu Casserole
Equipment Needed:
Ingredients:
- 10.5 oz can cream of chicken soup
- ¼ cup milk
- ½ tsp. oregano
- ½ tsp. pepper
- ½ tsp. garlic powder
- 2 lbs. boneless skinless chicken breasts
- ½ pound ham slices this doesn’t need to exact, just enough slices to cover the chicken
- 6 oz. pkg. sliced Swiss cheese
- 6 oz. pkg. cornbread Stove-Top® stuffing
- ⅓ cup butter melted
Instructions:
- 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!
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hi there! Could you use Bells stuffing mix instead of stove top? Can’t wait to try!
Yes! You can, I believe their box size is 12 ounces, you’ll need to only use half or add more butter and possibly some broth.
Would it hurt to add Dijon to the mixture?
Love this recipe!! I have made it several times and use frozen chicken breasts each time without any problem.
I took Laura’s advice and cut everything into chunks. I am looking forward to seeing how this tastes. I’ve tried several other recipes and this looks like the best one for me. Thanks Laura, for the tip!!
Can you use sage stovetop stuffing?
Yes! Any flavor of Stovetop will work.
Can you actually slice the breast in half and put the ham and cheese in between instead? Just wondering if it’s on top if it will slide off and get lost in the mix.
Yes! That will work great.
Should the cook time be different if using the same pounds of chicken only sliced thinner chicken breasts?
You can probably get away with 4 hours on low.
Oh I have made this several times, and it is a slow cooker favorite!
I just started keto, so I had to make changes so I could have it.
I chopped up everything, meat, cheese. I used low sodium ham, heart healthy can of soup, and low sodium stuffing on one side and cauliflower pearls on the other side. Turned out amazing! Thank you for a very good recipe!
Can I use pre-cooked chicken breast? Frozen and just put it in that way? If I don’t have frozen chicken breasts
I don’t recommend frozen or precooked for this recipe.
I’ve made this several times now. I do cut everything up, the chicken into chunks is and the ham and cheese into fourths. I found this made it much easier to serve. I also add a little water to the melted butter to put on top of the dressing mix. I’m making it again today and used cream of mushroom as I didn’t have any cream of chicken so will see how it turns out. Thank you for sharing!
I’m excited to try this! If I use frozen chicken breast, should I increase the time?
I would, yes.
Hi Sarah, I wanted to thank you for this recipe. It is very similar to a dish my mother used to make that was my favorite. After she passed away I tried to make it several times but it was just never the same. The first time I made this I was pleasantly surprised how much it reminded me of her cooking because I was not expecting it to taste like her chicken casserole at all. I thought the ham and Swiss would make it completely different but it just made it better. I only regret that I had not found your recipe before she left this world. She would have loved how easy it was to make and how delicious it is.
I add about 3 cups of penne pasta for a layer to add some carbs, makes for a complete meal. We love this.