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Skinny Chicken Cordon Bleu Bake

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Skinny Chicken Cordon Bleu Bake

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I rarely prepare cordon bleu, but when I do, it has to be good! This skinny chicken cordon bleu casserole is amazing! Check out how it’s made.

Serves 8
Cal 220, Carbs 20.2, Fat 5.5, Fiber .75, Protein 20

Ingredients
2 cups cooked chicken, cut into chunks
2 cups diced ham
1 box Stuffing Mix
1 cup shredded swiss cheese (I used 2 percent milk swiss)
1/4 cup reduced fat shredded cheddar
1 cup non fat milk
1 can cream of chicken soup (I used fat free cream of mushroom)
1 tsp. salt
1 tsp. pepper

Pre-Heat oven to 350 degrees

Spray a casserole dish with non stick cooking spray
Prepare stuffing mix according to package directions. In a mixing bowl, combine soup and milk.
Arrange chopped chicken in bottom of baking dish. Sprinkle with salt and pepper. Top with ham and swiss cheese. Pour soup of the cheese and top with stuffing. Sprinkle cheddar over the top.
Cover with foil and cook for 35-40 minutes. During last 10 minutes of cooking time, remove foil and bake until cheese is melted. Enjoy!

 

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3 Comments

  1. I made this using 12oz of ham, 334 grams of chicken (1 super huge breast), full fat swiss, reduced fat sharp cheddar, stove top stuffing mix, and Fairlife skim milk. (I couldn’t find reduced fat swiss.)

    Cut into 4 servings, the macros are: 38g C / 28g F / 60g P.
    Since someone else asked, this had 2339 mg of sodium per quarter, not including whatever you use to season it.

    Overall, I think that I slightly prefer normal chicken casserole, however this makes for a good cutting season alternative since its nutrient profile is significantly better.

  2. I got a different sodium count. I used 8 oz of ham (550 mg) chicken breast (approx 200 mg) Swiss (240 mg) stove top stuffing (390 mg) low fat milk (120 mg) heart healthy cream of chicken soup (410 mg) and cheddar jack mix cheese (340 mg). That comes to 2,250 mg of sodium for the whole casserole.

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