Creamy chicken cordon bleu - FOX19.com-Cincinnati News, Weather & Sports

Creamy chicken cordon bleu

Recipe from Donna Thomas of Indiana

4 boneless, skinless chicken breast 

1 can Campbell's Cream of Mushroom Soup (per 4 servings)

Shake-n-Bake for chicken

1/2 pound shaved baked ham

1/4 pound chunk of mozzarella cheese

4 cups of various shredded cheeses (whichever you like)

 

To form thick pieces of chicken breast, slice open each breast to form a larger flat piece.  Put chicken into a Shake-n-Bake bag and shake it until the chicken is covered.  Place a slice of ham and 1 to 2 slices of mozzarella on one side of each breast.  Fold over the other side of the breast and place it in a baking dish.  Repeat for remaining chicken breasts. Now sprinkle 2 cups of shredded cheese over the chicken.  Spoon the soup over chicken then cover with foil and bake at 350 for approximately 30 minutes or until the chicken is done. Remove the foil and sprinkle 1 cup of cheese over the entire dish. Bake for 5 more minutes. Now spoon more sauce over chicken and sprinkle more cheese over it then serve and enjoy!

 

*note to make more servings just add 1 more chicken breast per person.

  • Recipes

  • Wednesday, May 22 2013 5:45 AM EDT2013-05-22 09:45:23 GMT
    Schwenkbraten - Chef Tommy Malone, Steinhaus 7 ounce Pork Loin Steak 2 Tablespoons Butter 1 Cup Onion, sliced 1Tablespoon Herb Butter (soften butter mixed with your favorite chopped herbs) ¼ Cup White
    Schwenkbraten - Chef Tommy Malone, Steinhaus 7 ounce Pork Loin Steak 2 Tablespoons Butter 1 Cup Onion, sliced 1Tablespoon Herb Butter (soften butter mixed with your favorite chopped herbs) ¼ Cup White

  • Tuesday, May 14 2013 7:54 AM EDT2013-05-14 11:54:29 GMT
    American Buttercream Frosting 1 cup (2 sticks) butter (salted, or unsalted) 1/4 teaspoon salt (if using unsalted butter) 4 cups powdered sugar 1 teaspoon vanilla extract (best quality available) 2-3
    American Buttercream Frosting 1 cup (2 sticks) butter (salted, or unsalted) 1/4 teaspoon salt (if using unsalted butter) 4 cups powdered sugar 1 teaspoon vanilla extract (best quality available) 2-3

  • Tuesday, May 14 2013 7:20 AM EDT2013-05-14 11:20:08 GMT
    Everyone's sauce recipe is different. This one is more Sicilian and was handed down from my grandparents. The key is no exact measurements just flavor with ingredients below to taste.  In a large pot
    Everyone's sauce recipe is different. This one is more Sicilian and was handed down from my grandparents. The key is no exact measurements just flavor with ingredients below to taste.  In a large pot
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.