Recipe Box, Chicken Cordon Bleu Crescent Bake

Chicken Cordon Bleu is one of my favorite dishes

Cordon Bleu is French for blue ribbon

It is a boneless chicken breast,

with a pocket cut into the middle, or pounded thin,

and filled with a slice of ham and cheese,

then rolled up {if pounded},

coated with breadcrumbs and fried or baked

This casserole is kind of a lazy cook’s version of this classic dish

I used 4 large chicken tenders,

about 12 ounces of boneless chicken

or you can use rotisserie chicken

An easy way to cook chicken is to put it in a sauce pan

add chicken broth to cover, bring it to a boil,

then cover pan and remove from heat

Let chicken sit in broth for 30 minutes

and then remove and shred

Here are the simple ingredients, ham, chicken, cheese,

buttermilk or milk,

cream of chicken soup, crescent roll dough and mayonnaise

Separate dough into triangles

Place 1 slice of ham, folded in half, on top

Put a piece of cheese on ham

near the bottom of the dough triangle

Fold top part of ham over cheese

Spread mayonnaise on ham

Then top with chicken

Roll up dough triangles from the bottom,

partially enclosing the filling and place into a sprayed casserole dish

Tuck remaining chicken pieces into the spaces between the rolls

Stir milk into soup to make the sauce

Spread the sauce evenly over top of the rolls

Sprinkle with the grated cheese

The dish can be covered at this point for baking later if desired

Bake uncovered at 350 degrees for 30-40 minutes

until bubbling and dough is cooked

Serve with a vegetable and a salad

Chicken Cordon Bleu Crescent Bake

Crescent Rolls are stuffed with chicken, ham and Havarti cheese and baked in a rich cream sauce, this recipe is easy to make, can be made ahead of time and baked later, and watch it disappear!
Prep Time 20 minutes
poaching time 30 minutes
Course Main Course
Cuisine American
Servings 4


  • 2 cups chicken broth
  • 12 oz. boneless chicken breast*
  • 8 slices deli ham
  • 4 slices sandwich size, Havarti or swiss cheese, cut in half
  • mayonnaise
  • 1 can Cream of Chicken Soup
  • 1/3 cup buttermilk or milk or almond milk
  • 1 can 8 count, crescent roll dough
  • grated Asiago or Parmesan cheese
  • salt and pepper


  • Place chicken in a sauce pan and cover with broth. Bring broth to a boil, cover pan and remove from heat. Let chicken sit in broth for 30 minutes.
  • Remove chicken from broth to a plastic cutting board and shred. Season with salt and pepper.
  • Lay out crescent roll dough triangles on a cutting board. Fold ham slices in half and tuck a piece of cheese inside. Place ham and cheese on the wide end of the dough triangle. Don't worry if it hangs out or over the edges of dough.
  • Spread top of ham slice with a little mayonnaise then top with 3-4 pieces shredded chicken.
  • Roll up dough enclosing meat and cheese. Place rolls into a sprayed 8" x 8" baking dish. Don't worry if they don't look perfect, it won't matter once they're baked
  • Tuck any extra chicken into the baking dish around the rolls
  • Mix buttermilk with Cream of Chicken soup and spoon over the rolls and chicken. Use the back of a large spoon to spread mixture in an even layer.
  • Sprinkle with grated Asiago or Parmesan. Dish can be covered at this point and refrigerated for baking later if desired.
  • Bake uncovered at 350 degrees for 30 minutes or until dough is cooked through.


* I used 4 large chicken tenders.  If using breasts cut in half horizontally if they are thick or cut into tenders so they will cook more evenly
You can also used cooked rotisserie chicken
Keyword chicken casserole, chicken Cordon Bleu, chicken crescent roll bake, stuffed crescent rolls


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26 Responses to “Recipe Box, Chicken Cordon Bleu Crescent Bake”
  1. Such a fun and easy twist of traditional chicken cordon blue!

  2. Debra R CANTALES says:

    Chicken Cordon Bleu is one of my favorite dishes too, and this is a easy twist. Happy Sunday! I’m enjoying the daylight in the morning.

  3. Pam says:

    Jenna, chicken Cordon Bleu is one of my favorites, also. It would be delicious for our Sunday lunch. Happy Sunday!

  4. This one looks like a keeper, Jenna! (Pillsbury should hire you!)

  5. Chicken Cordon Bleu was one of the first things I learned to cook, but this version looks so creamy and good I’ll have to give it a try. I think it’s going to be a hit!

  6. lghiggins says:

    This looks delicious and so easy to make.

  7. Kari says:

    Yummy Jenna…simple and yet impressive.
    Funny story…one day I asked the Captain what he would like for dinner and it was about an hour til our usual diner hour. He was trying to be flippant and blurted out chicken cordon bleu. And then he laughed. But the joke was on him as I just happen to have frozen chicken cordon bleu in my freezer (he didn’t know that) and I said “ok, it will be ready in about 20 minutes!!!! He was speechless! Your recipe is even quicker so thanks for another great recipe.
    Kari @ Me and My Captain

  8. Yummy to my tummy. Saving this recipe. It’s a for sure try. Hugs and blessings, Cindy

  9. This Chicken Cordon Bleu is a winner!

  10. Ricki Treleaven says:

    My family would absolutely LOVE this, Jenna. Pinning!

  11. Kim says:

    Yum. I’ve made lots of chicken cordon bleu (stuffed chicken breast) but I’ve never used crescent rolls and/or shredded chicken. What a great idea! The sauce sounds marvelous. Thank you for sharing your amazing recipes! Happy Monday to you!

  12. Mary says:

    I love your lazy cook’s version of Chicken Cordon Bleu Jenna! You’re the crescent roll queen! 🙂

  13. What a great way to use leftover chicken. I’m sure this will be a hit with the family!

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