Chicken Cordon Bleu Casserole

I have a lot of “church ladies” in my heritage, so I’ve always been a big fan of church cookbooks. I am also aware that the business of church cookbooks can be a blood sport. Case in point – one year my Grandma Jessie put her recipe for “drop dumplings” in the church cookbook. Years later, she was at someone’s house and somehow discovered that this person had written “no good” next to the drop dumpling recipe in the cookbook. Oh dear! Grandma immediately had a confab with her inner circle, and it was decided that the recipe was good … the issue was an operator error. Clearly, the dumpling disser simply did not understand proper dumpling-making procedures, and thus my dear Grammy was not at fault.

Maybe it’s the weather, maybe it’s the memories, but I have been craving cozy, comforting Grandma-style food like toasty baked casseroles and dumplings. I also recently realized that I have been neglecting Perfect Parmesan Biscuit Mix – which is very sad because they are so tender and flavorful and super simple to make! So I hopped on our website and quickly found Rosemary’s recipe for Chicken Cordon Bleu Casserole – it was divine! And if you are worried about your dumpling-making skills, fear not! Our biscuit mix makes an awesome and easy dumpling too!

Check out the recipe below, and give your lil’ dumplin’s something to shout about!

j*a*N*e

Chicken Cordon Bleu Casserole

Submitted by Rosemary (MN) HQ Resident Chef

Ingredients

• Creamy Wild Rice Soup Mix
• 3½ cups water
• 2 Tbsp. Onion Onion™
• 1½ cups shredded Swiss cheese, divided
• 2 cups cooked, cubed chicken breast
• 1 cup cubed ham
• Perfect Parmesan Biscuit Mix
• ½ cup cold water

Directions

Combine first 3 ingredients; simmer, covered, 30 minutes. Combine 1 cup Swiss cheese, chicken and ham in a greased 2½ quart casserole dish; stir in prepared soup. Combine Perfect Parmesan Biscuit Mix, ½ cup water and remaining cheese; stir to blend. Dollop spoonfuls of biscuit dough over hot soup mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and the biscuits are browned. Makes 8-10 servings.

Chicken Cordon Bleu Casserole

Testing Notes:

• This casserole came together very easily – not a lot of fuss!
• I had some cooked, chopped chicken in my freezer in 2-cup packages – it was perfect for this recipe. Whenever you have leftover chicken, just dice it up and toss it in a freezer bag – it’s so nice to have on hand for easy dinners.
• If you don’t have any cooked chicken on hand, you still have options! A rotisserie chicken from your local grocer will work well, or use a can or two of chicken (canned chicken is usually in the tuna aisle). Canned chicken usually tastes great, and it’s so easy to use! You could also buy fresh boneless skinless chicken breasts and/or thighs, dice them and sauté them in a little Roasted Garlic Infused Oil.
• I used pre-cooked diced ham – it’s so handy and simple to buy an 8 ounce pouch of ham in the cold cuts section of your grocery store.
• I was tempted to mix everything together in a big bowl before I put it into the casserole dish, but I’m trying to become a more efficient cook and dirty fewer dishes, so I prepped it as directed – layering the chicken, ham and cheese in the casserole dish, pouring the soup over the top and gently blending. It worked very well, and my dish did not get “mucked up” like I thought it might.
• I dropped the biscuit “dumplings” on the top using an ordinary spoon filled about half full. So the dumplings were fairly small. I didn’t want to make them too big, because you want them to cook all the way through. They were maybe the size of a whole pecan.
• I baked the casserole as directed for 40 minutes.
• My family didn’t just like this … they LOVED it! All of my testers gave it a 6 on a scale from 1 to 6 and I was showered with praise. And I don’t mind telling you I love that!

Print Recipe