Chicken Cordon Bleu Bake Oamc
Indulge in the comforting, creamy, and decadent flavors of Chicken Cordon Bleu Bake OAMC, a simplified twist on the classic French dish designed for busy home cooks and perfect for make-ahead meal prep (OAMC: Once-A-Month Cooking). This easy casserole layers tender, seasoned chicken breasts with savory deli ham and gooey Swiss cheese, all smothered in a velvety sauce made from cream of chicken soup, sour cream, and a hint of garlic and onion. Topped with buttery breadcrumbs and baked until golden and bubbly, this dish delivers restaurant-quality flavor with minimal effort. Bake it fresh or freeze it for a fuss-free dinner later—either way, it’s sure to become a family favorite. Garnish with fresh parsley and serve with a crisp green salad or roasted vegetables for a balanced and satisfying meal.
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 8 deli ham slices
- 8 Swiss cheese slices
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 0.25 cup milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or a thin layer of butter.
Pound the chicken breasts to an even thickness of about ½ inch. This ensures even cooking.
Season both sides of the chicken with garlic powder, onion powder, salt, and black pepper.
In the prepared baking dish, place the chicken breasts in a single layer.
Top each chicken breast with 2 slices of ham, and then 2 slices of Swiss cheese.
In a medium mixing bowl, combine the cream of chicken soup, sour cream, and milk. Whisk until smooth.
Pour the soup mixture evenly over the chicken, ham, and cheese layers in the baking dish.
In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the breadcrumbs are golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
Garnish with chopped parsley, if desired, and serve warm.
To freeze for OAMC: Allow the cooked casserole to cool completely. Cover tightly with foil or plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until warmed through, about 20-25 minutes.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.7 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 636 mg | 49% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
