Kitchen notes · a little help before you start
Chicken Cordon Bleu and Potatoes Casserole Recipe
Chicken Cordon Bleu and Potatoes Casserole Recipe is made with cooked chicken, Yukon gold potatoes, and milk.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Original yield
- Serves 5
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Primary protein
- Chicken · Pork
- Cuisine
- American · French
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Prepare the thickener
Mix and add the thickener at the steps specified.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Prepare the sauce additions
Have the sauce liquid ready for the addition described in the method.
Get to know the ingredients
small Yukon gold potatoes
In the method: Wash and slice yellow potatoes and boil them for about 7 to 10 minutes or until fork tender.
milk
In the method: Then add in milk and continue stirring with a whisk until smooth and creamy.
garlic salt
In the method: Then stir in onion powder, garlic salt, and salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 12 small Yukon gold potatoesIngredient note
Source: ¼ cup butterIngredient note
Source: ¼ cup flourIngredient note
Source: 2 cup milkIngredient note
Source: ½ teaspoon onion powderIngredient note
Source: 1 teaspoon garlic saltIngredient note
Source seasoning: salt and pepper (to taste)Ingredient note
Source seasoning: salt and pepper (to taste)Ingredient note
Source: 8 ounces cooked ham (diced)Ingredient note
Source: 1 1/2 cup cooked chicken (diced or shredded)Ingredient note
Source: 2 cup shredded Swiss cheese (divided could also use mozzarella or Provolone cheese)
How to make it
0 of 5 steps completeMake room for Chicken Cordon Bleu and Potatoes Casserole Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Then top with remaining 1 cup of cheese and cook for a few more minutes until cheese is melted.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the baking dish and oven. Start with this step: Wash and slice yellow potatoes and boil them for about 7 to 10 minutes or until fork tender.
Which preparation step should I plan for?
Mix and add the thickener at the steps specified.
What check should I look for as it cooks?
Then top with remaining 1 cup of cheese and cook for a few more minutes until cheese is melted.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
If your family does not prefer Swiss cheese, you can sub for mozzarella or Provolone cheese. You can also top this with some bread crumbs and melted butter to make it more like authentic Chicken Cordon Bleu!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sixsistersstuff.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
