The greatest thing about the invention of the Chicken Cordon Bleu Casserole is the ease of it. I've made cordon bleu from scratch, and while it's not hard, it takes time. The casserole combines both the basic elements of traditional cordon bleu: chicken, ham, and swiss cheese, along with a built in sauce for that creamy, dreamy, yumminess that is chicken cordon bleu.
I pinned two different recipes for Chicken Cordon Bleu Casserole on Pinterest and this was the night I finally got around to moving it from my "wish" list to my "been there/done that/plan to do it again" list.
This recipe (on the left) from Recipe Sweet was my biggest inspiration. I liked the sauce made from scratch, although I spiced mine up a little differently and I used whole pieces of chicken rather than rotisserie, not that there's anything wrong with using rotisserie chicken, it can be a great time-saver. I just used what I had on hand. I prefer white meat and Gene prefers dark meat so it was easy to make a His and a Hers side to our casserole, along with a last minute thought on my part of adding broccoli to cook in that wonderful sauce, added to the Hers side, of course, since Gene hates broccoli. But for non-broccoli-haters, it would be good strewn throughout the casserole to bubble away in the sauce.
My second inspiration was this Pinned recipe from Little B Cooks for a quick put together. The sauce is made from Cream of Chicken Soup which cuts the time down to almost negative minutes putting this one together and there are times when that is a HUGE plus! Both of these recipes call for pre-cooked chicken, rotisserie or other, which can save oven time but I started with the uncooked chicken breasts and thighs I had on hand. Either works beautifully.