Classic Chicken Dish Transformed!
Chicken Cordon Bleu originated in Switzerland! But you can enjoy all the flavors of the classic chicken dish right in your own home! Chicken, ham and Swiss cheese combine in this savory, melty-cheesy and creamy dip! Dig in with some crunchy crostini, veggies or your favorite dippers!
This is the perfect dip to make when you have some ham leftover from your big holiday celebrations. – Christmas, Easter, Great Uncle Fred’s Birthday ( : When I don’t have leftover ham, I just ask the nice folks at the deli counter to cut me a few slices about a 1/4-inch thick.
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Chicken Cordon Bleu Dip
Chicken Cordon Bleu originated in Switzerland! But you can enjoy all the flavors of the classic chicken dish right in your own home! Chicken, ham and Swiss cheese combine in this savory, melty-cheesy and creamy dip! Dig in with some crunchy crostini, veggies or your favorite dippers!
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Servings: 8 servings
Ingredients
- 1 8-ounce package cream cheese softened
- 1 16-ounce jar alfredo sauce
- 2 cups cooked shredded chicken see note
- 2 cups shredded swiss cheese
- 1/3 cup Parmesan cheese
- 1 cup finely diced ham - 1/4" dice see note
- 2 tablespoons dijon mustard
- 1/2 teaspoon pepper
- 3 tablespoons thinly sliced green onion plus extra for garnish
Instructions
- Preheat oven to 350 degrees F.
- Mix together cream cheese and Alfredo sauce. (I use a hand or stand mixer.) Stir in chicken, Swiss cheese, Parmesan cheese, ham, mustard, pepper and green onion. Pour and spread into 2-quart baking dish.
- Bake for 30-40 minutes or until hot, bubbly and browned around the edges. Garnish with additional sliced green onions if desired. Serve with your favorite dippers. I serve with crostini and celery sticks.
Notes
Shredding Chicken with Mixer:
An easy way to shred warm, moist chicken breasts is to use your hand or stand mixer. I use my KitchenAid Hand Mixer with the turbo beaters (regular mixing beaters) or my KitchenAid Stand Mixer with the flat beater. Start on low speed.
Toasted Baguette Slices: (Crostini):
I serve with toasted baguette slices that I drizzle with olive oil and sprinkle with salt and pepper. Bake them at 375 degrees on a baking sheet 5-7 minutes on each side.
Slow Cooker Directions:
You can cook in a slow cooker! Cook on LOW for 2-3 hours or until hot and melty.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Oh, Tina! This looked delicious when you and David V. ate it on camera today. The look on David’s face said it all. So, I want to make it EXACTLY as you made it and need to know what brand Alfredo sauce you used. Thanks much! P.S. I enjoy watching you on QVC, You are one of the nicest, genuine people on Cable TV.
You are so sweet – Thank you Karen! I used Wegmans store brand Alfredo sauce. (Wegmans is an East Coast grocery store)
I can’t wait to make this. My husband loves all the ingredients but doesn’t like spicy. I will make this when we have get togethers for him to enjoy and will make the Buffalo chicken dip that others enjoy!!
That’s a great idea Patti! I hadn’t though about it being a nice change for folks who don’t like spicy!
The chicken dip looked so good today. Will try this very soon. Thank you so very much.
Thanks Jackke!
Delicious!! And easy to make.
Thanks Irene!
I just wanted to know what brand Alfredo Sauce you used! Can6 sew ait to try this one!
Hi Janet – We used Wegmans brand. (Wegmans is a grocery store here on the East Coast)
This looks amazing and has all the ingredients my family likes. Thank you for sharing the recipes which I found in the comments section of the QVC page. ps I got the pistachio stand mixer – yeah me..
Can this dip be made ahead of time and frozen
Can this dip be frozen either before or after cooking?
Hi Fern – I know I have frozen it, but can’t recall the exact circumstances. The dip is similar to Buffalo Chicken Dip and I found this freezing guide for that – so I would assume it’s similar.