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Chicken Cordon Bleu Skillet

Here’s a good and hearty supper. If I have fresh mushrooms on hand, I slice them and toss them in the skillet. You could add cooked veggies like broccoli or cauliflower, too. —Sandy Harz, Spring Lake, Michigan
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 8 ounces uncooked medium egg noodles (about 5 cups)
  • 1 pound boneless skinless chicken breasts, cut in 1-inch pieces
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup cubed fully cooked ham
  • 1/4 cup water
  • Minced fresh parsley


  • Cook noodles according to package directions; drain.
  • Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.
Nutrition Facts
1-1/2 cups: 516 calories, 18g fat (8g saturated fat), 147mg cholesterol, 878mg sodium, 47g carbohydrate (2g sugars, 3g fiber), 40g protein.

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  • Jeanai
    Jan 20, 2021

    This was great and I made it for the first time. I’m definitely wanting to make more of this....made this for bae and he likes it. The only thing different is I didn’t add ham, I added Cajun seasoning garlic salt and some adobo, but other than that it was great!!

  • Rellierae
    Jun 29, 2020

    My husband thought it was a little bland, but I consider it comfort food. I made a white sauce with 2T. butter, 2 T. flour, a c. of milk and a t. chicken bouillon instead of the canned soup. I used extra cheese and sauteed a garlic clove in the butter. The chicken breast I thawed turned out to be bone in chicken thigh so I pulled out my handy frozen 2 c. of rotisserie chicken and used that instead. If I had had a roasted red pepper or pimiento in the freezer, I would have thrown that in.

  • ryan
    Jun 22, 2020

    Double it up so you have enough. Very filling. Just watch your chicken to make sure it doesn't dry out. Maybe marinade the chicken in the fridge for 24-72 hours before cooking. Elsewise yum.

  • kathie615
    Jun 20, 2020

    My husband and I found this casserole to have zero flavor. The chicken, swiss cheese and soup did nothing for this and the ham just seemed to be along for the ride. My husband was even sitting at the table offering suggestions - add onions, add garlic, add some kind of seasoning, ADD SOMETHING! This is one recipe we will not be making again.

  • lhayes4
    Jun 15, 2020

    We loved this recipe it had great flavor and was fast and easy to make. It will be one of my go-to recipes from now on.

  • Beema
    Nov 15, 2019

    Quick and easy, and easy to cut down for two. I omitted the ham, but otherwise made no changes to the ingredients. I will make this again

  • dlynsmith9
    Jun 20, 2019

    I don't buy can soup anymore, so I used 1/2 cup soy milk and 1/2 cup water with 1 1/2 teaspoon Better than broth chicken base and added 1 tablespoon cornstarch/water slurry. I did the rest of the recipe as written. It was very delicious and easy. My husband said that he would eat it again.

  • ColleenaG
    Aug 7, 2017

    This recipe was good, I added a bag of frozen broccoli and it was a whole meal!