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A white plate with blue trim filled with a serving of sheet pan chicken cordon bleu with stuffing.
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Sheet Pan Chicken Cordon Bleu with Stuffing

Sheet pan chicken cordon bleu with stuffing combines seasoning chicken with Canadian bacon, Swiss cheese, and veggies with savory stuffing.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American, French
Keyword: Chicken and Stuffing, chicken cordon blue, sheet pan chicken, sheet pan chicken cordon blue, sheet pan chicken cordon blue with stuffing
Servings: 6 Servings
Author: Deliciously Seasoned

Ingredients

Chicken

  • 16 ounce shaved chicken
  • 1 teaspoon Slap Ya Mama seasoning
  • 1 tablespoon vegetable oil

Stuffing MIx

  • 6 cups stuffing mix
  • 1 cup butter
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 ½ cups fresh green beans, cut into 1-inch pieces
  • 2 cups Swiss cheese, cubed
  • 6 ounce Canadian bacon, diced
  • 2 ½ cups chicken broth
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon Slap Ya Mama Seasoning
  • 1 teaspoon black pepper

Instructions

  • Preheat the oven to 375° and lightly spray a sheet pan with non-stick cooking spray.

Stuffing Mix

  • In a large pan, melt the butter over medium heat.
  • Saute the onions and celery until translucent.
  • Season with rosemary, 1 teaspoon of Slap Ya Mama, and black pepper.
  • Set aside to cool slightly.
  • In a large bowl, mix in the stuffing mix, the sautéed onions, celery, and broth.
  • Stir in the green beans, Canadian bacon, and Swiss cheese.

Chicken

  • In another bowl, stir the chicken, vegetable oil, and another teaspoon of Slap Ya Mama seasoning.
  • Spread the shaved chicken in an even layer on the prepared baking sheet.
  • Cover the chicken with the stuffing mixture.
  • Next, cover with aluminum foil and bake for 20 minutes.
  • Remove the foil and cook for an additional 25-30 minutes or until the tops of the stuffing mixture is browned and slightly crispy.
  • Remove from the oven and serve immediately.

Notes

  • Use a rimmed sheet pan. The broth, butter, cheese, and cooking juices need to stay contained.
  • Spread the chicken evenly. This helps all the chicken cook at approximately the same rate.
  • Don't skip sautéing the onions and celery. Cooking them first gives them a softer texture and brings out their flavor.
  • Cut the green beans into small pieces. One-inch pieces cook more evenly throughout the stuffing.
  • Cube the Swiss cheese. Little pockets of melted cheese throughout the stuffing are part of what makes this dish so good.
  • Keep the pan covered at first. The foil helps trap moisture so the chicken and stuffing cook without drying out.
  • Remove the foil to finish. Those final uncovered minutes give the stuffing its golden, crispy top.
  • Check the chicken temperature. Chicken is safely cooked when it reaches 165°F internally.