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Dump-and-Bake Creamy Chicken Cordon Bleu Casserole

Dump-and-bake creamy chicken cordon bleu casserole with uncooked rice, ham, and cubed chicken layered in one dish and baked until tender. The creamy soup-and-broth sauce soaks in as it bakes, then Swiss cheese and breadcrumbs go on top for a golden, bubbly finish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
resting 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts, cubed
  • 4 boneless, skinless chicken breasts
diced ham
  • 1.5 cup diced ham
uncooked long-grain white rice
  • 1.5 cup long-grain white rice, uncooked
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
shredded Swiss cheese
  • 2 cup shredded Swiss cheese
chicken broth
  • 2.5 cup chicken broth
garlic powder
  • 1 tsp garlic powder
salt and pepper
  • 0.5 tsp salt and pepper, to taste
breadcrumbs
  • 0.5 cup breadcrumbs

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Spread the uncooked rice evenly in the bottom of the baking dish.
  3. Whisk together the cream of chicken soup and chicken broth, then pour evenly over the rice.
  4. Scatter the cubed chicken and diced ham over the rice, seasoning with garlic powder, salt, and pepper.
  5. Cover tightly with foil and bake at 375°F for 55–60 minutes, until the rice is tender and the chicken is cooked through.
Finish and serve
  1. Uncover, sprinkle with Swiss cheese and breadcrumbs, and bake at 375°F for 10 minutes, until golden and bubbly.
  2. Let the casserole rest for 5 minutes before serving so the sauce thickens slightly.

Notes

For best texture, make sure the rice is fully covered by the soup-and-broth mixture before baking, and don’t skip the tight foil seal during the first bake. Store leftovers in the fridge up to 3–4 days; reheat covered in the oven or microwave until hot. Freezing is not recommended because the rice and creamy sauce can change texture after thawing. For a lighter option, use reduced-fat cream of chicken soup and reduced-fat Swiss.