Ranch Style Chicken Cordon Bleu Casserole

Ranch Style Chicken Cordon Bleu Casserole

Ranch Style Chicken Cordon Bleu Casserole is an easy and flavorful family meal that goes together in a snap. Make this recipe and be amazed at how quickly it goes together and then disappears.

Ranch Style Chicken Cordon Bleu Casserole

Chicken rules the roost, around our family dinner table of six kids.  Whether at home or eating out, it is easily one of the most popular menu choices in our family. We like chicken so much, we’ve featured it over 50 times here on Platter Talk. Take a look at our Complete Chicken Collection Here.

A Few of our Favorite Chicken Recipes

Cornell Chicken Barbecue

Buffalo Chicken Wing Dip

Slow Cooker Mexican Chicken Soup

Oven-Fried Buttermilk Chicken

Thomas Keller’s Favorite Simple Roast Chicken

To this delicious list, we are pleased to add this Ranch Style Chicken Cordon Bleu Casserole. There are just a few ingredients to this recipe and just as many steps, making it an ideal meal for your family tonight.

To Make This Ranch Style Chicken Cordon Bleu Casserole

Place 1 lb. Virginia baked deli ham in a casserole dish.

Top the ham with 8 oz of cheese, we used Provolone.

Spread about 1/4 cup ranch salad dressing over cheese.

Layer boneless chicken breasts ranch dressing.

Top with Panko (coarse) breadcrumbs and spray with olive oil or non-stick coating.

Bake at 375° F for 30 minutes.

If you have kids in the house, chances are good you have a bottle of ranch dressing in your fridge or pantry. It’s also a pretty safe bet you have some chicken of some kind or other. Ranch dressing and chicken go together just like peas and carrots. Surely, even Forest Gump would agree on that fact.  This Ranch Style Chicken Cordon Bleu Casserole is a new way to enjoy the two together. This recipe was dad tested and kid approved, across the board. Give it a try, you don’t have to be a kid to love this one! -Dan

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Ranch Style Chicken Cordon Bleu Casserole

Makes 6 servings, fast and easy for about $15.

Ingredients

  • 1 lb thin sliced Virginia baked ham from the deli
  • 8 oz Provolone cheese (or Swiss, or whatever you prefer.)
  • 1/4 cup ranch salad dressing
  • 1 lb boneless chicken breasts or chicken tenders
  • 1/4 cup coarse (Panko breadcrumbs)
Read the whole recipe on Platter Talk