Chicken Cordon Bleu
"This dish sounds fancy but it is so easy to make and my family loves it. Serve with salad and french bread or rolls for a quick, easy meal."
photo by fawn512
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 boneless chicken breasts
- 6 slice ham
- 6 slice swiss cheese
- 1 can cream of chicken soup
- 236.59 ml sour cream
- 118.29 ml water
- 4.92 ml garlic powder
- 4.92 ml dried parsley
- 4.92 ml salt
- 4.92 ml black pepper
- dry breadcrumbs
directions
- Preheat oven to 350 degrees.
- Place chicken breasts in lightly greased baking dish.
- Top each with ham slice, then cheese slice.
- In medium bowl, combine remaining ingredients, except for bread crumbs.
- Mix well and pour over chicken.
- Top all with bread crumbs to cover.
- Bake for about 30 minutes or until chicken is cooked through.
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Reviews
-
This was absolutely delicious! Since most of my family doesn't care for the taste of sour cream, I used creme fraiche instead. For such a simple recipe to prepare, it delivered a wonderful flavor. Perfectly seasoned for our tastes. Thanks for sharing this recipe. -
It was pretty yummy but my husband said it needed thinner chicken and that it could of been cooked longer. We will have again, thanks!!!! -
I honestly didn't care for this recipe. It was too satly and garlicy for my taste and I typically love salt and garlic. I also had to cook it for a half hour longer than stated and I even butterflied my chicken breasts beforehand. I might try it again using no salt or garlic powder and cream of mushroom soup.
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This was awesome. only problem was . no leftovers :-) -
This chicken looked so impressive on the plates. My family loved it. I served it with cavatelli and put the sauce over everything. The only thing I found was that it took more like 45 minutes for the chicken to get done. I will be definitely be making this again.
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RECIPE SUBMITTED BY
ShellyD64
212
<p>I am a mother and housewife who loves to cook for my (new) husband and my 10 yr old daughter. She can be kinda picky so I am always on the lookout for new recipes. </p>
