Chicken Cordon Bleu Casserole

Melty cheese and salty ham. Yum!

I got this recipe from a fellow In a Pinch mom who delivers meals to moms’ club families in need. If you have disposable foil pans, you can prep this meal for potlucks, delivery or once-a-month cooking. It’s easy to make and easy to scale to as many servings as you need. The recipe below serves 4.

Handy tip: you can find disposable foil pans at the local dollar store, usually four for $1.00.


  • 4 boneless skinless chicken breasts, flattened slightly
  • 1-2 Tbsp oil
  • 4-6 ounces thinly sliced deli ham; the thinner the better
  • 8 ounces shredded gruyere (or Swiss) cheese
  • 3 Tbsp seasoned bread crumbs
  • 2 Tbsp parmesan cheese


Preheat oven to 325 degrees.

Heat oil in a large skillet over medium heat. Brown chicken on all sides.

Place chicken in a 9×13 baking dish (disposable foil pan) or leave in your ovenproof skillet to minimize the number of things you have to clean later. Cover with ham slices. Cover with shredded cheese. Sprinkle with bread crumbs and parmesan.

Bake for 15-20 minutes, or until the chicken reaches 160 on a digital thermometer and the topping is golden. Allow to rest for 5 minutes before serving, or else your cheese will end up in a pile on the plate.


The Tiny Kitchen Assistant likes chicken, ham and Swiss cheese, yet somehow doesn’t like the fact that the three things have touched each other. Adults are more accepting.

It tastes remarkably like a proper, rolled-up cordon bleu, but without the extra work.

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