Chicken Cordon Bleu Wellington

“This recipe was inspired by a couple of old classics. I decided to make the chicken cordon bleu style, which DH and I both love, and wrap it in pastry like a beef wellington. While it looks and sounds elegant, it is really easy to make and my family loves it. Serve with a green salad and a bottle of chardonnay.”
1hr 20mins
6 rolls

Ingredients Nutrition


  1. Preheat oven to 350; grease 9x13 inch casserole dish.
  2. Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
  3. Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
  4. Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
  5. Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
  6. Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.

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