Cordon Bleu Bake

I pulled this recipe out of a Taste of Home magazine when we were first married, but I hadn't ever made it. We liked it. It's quick, easy, and yummy yummy yummy. Here's my picture, and then the picture from the website (it's the picture that was in my book too). We ended up having to use more stuffing than the recipe called for because I did 1 c. water instead of 1/2 c. by accident. And I didn't want to figure out how to use the leftover cream of mushroom soup, so I used the whole can and I should have stuck to the recipe (not that it was bad, there was just too much cream of mushroom soup). It probably would have tasted  better with cream of chicken soup too. Those are things to try out next time. 


  • 1/2 cup water
  • 3 tablespoons butter, divided
  • 1 cup stuffing mix 
  • 1 cup frozen mixed vegetables, thawed
  • 2/3 cup condensed cream of mushroom or cream of chicken soup, undiluted, divided
  • 3/4 cup cubed cooked chicken breast
  • 2 ounces (that's 1/8 lb.) thinly sliced deli ham, cut into strips
  • 1/2 cup shredded Swiss cheese



In a small saucepan, bring water and 1 tablespoon butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. 


Meanwhile, in a shallow 1-qt. baking dish coated with cooking spray, combine vegetables with 1/3 cup soup. 


Combine the chicken with remaining soup; spoon over vegetables. 


Layer with ham and cheese. 


Fluff stuffing with a fork; spoon over cheese. 


Melt remaining butter; drizzle over stuffing. 


Bake, uncovered, at 350° for 30-35 minutes or until heated through. 


Yield: 2 servings.

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