From the Table: Cordon Bleu Casserole



  • 8 Skinless, Boneless Roasted Chicken Breast Halves Chopped
  • 8 Slices Ham Chopped
  • 8 Slices Swiss Cheese Chopped
  • 2 Cups Colby Cheese Shredded
  • 2 Cups Of Cremini Mushrooms Sliced
  • 1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
  • 1 Cup Sour Cream
  • 1/2 Cup White Cooking Wine Or Rice Vinegar
  • 4 Cloves Of Garlic Minced
  • 4 Teaspoons Dried Flat Leaf Parsley Chopped
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper
  • 2 Cups Cooked Long Grain Rice


  1. Preheat oven to 350 degrees F.
  2. Spread cooked rice evenly over bottom of the cooking dish.
  3. In a large bowl place chicken breasts chunks, ham pieces, and cheeses, and mushrooms, toss to mix. Spread over the rice evenly.
  4. In a medium bowl combine the soup, sour cream, wine, garlic, parsley, salt and pepper. Whisk well and pour mixture over chicken/ham/cheese pieces.
  5. Bake at 350 degrees F. for about 30 minutes, or until the cheese melts bubbly.
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