Chicken breasts baked with ham and Swiss cheese, topped with an unusual mixture of sour cream, white wine, creamy soup and spices. This is a bit different than normal Chicken Cordon Bleu, but everyone seems to like it much better!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.

  • In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.

  • Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

430 calories; 18.3 g total fat; 110 mg cholesterol; 1026 mg sodium. 22.5 g carbohydrates; 39.1 g protein; Full Nutrition

Reviews (258)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/19/2007
I make another recipe very similar to this one so I incorporated some changes that worked really well for me. I mixed together the soup with 1/2 cup sour cream 1/2 cup lowfat evap. milk (or you could use regular milk) and substituted 1/4 cup dry sherry for the wine. Then I sprinkled garlic powder and fresh ground pepper (you don't need salt) directly over the chicken breasts placed the ham and cheese on each piece and poured the sauce evenly over the top. I recommend preparing the stuffing according to the package directions. It turns out really good this way. If you do use dry stuffing be sure to mix it with some melted butter and maybe a little water to moisten it up a bit. They will still be firm but after baking they will soften up. Cover with foil and bake for 30 minutes then remove foil and bake another 20 minutes. I got a great result with these changes. Read More
(136)

Most helpful critical review

Rating: 2 stars
11/16/2010
i think the garlic can be deleted. my family was not crazy about this one.. Read More
(11)
307 Ratings
  • 5 star values: 189
  • 4 star values: 82
  • 3 star values: 20
  • 2 star values: 12
  • 1 star values: 4
Rating: 5 stars
09/19/2007
I make another recipe very similar to this one so I incorporated some changes that worked really well for me. I mixed together the soup with 1/2 cup sour cream 1/2 cup lowfat evap. milk (or you could use regular milk) and substituted 1/4 cup dry sherry for the wine. Then I sprinkled garlic powder and fresh ground pepper (you don't need salt) directly over the chicken breasts placed the ham and cheese on each piece and poured the sauce evenly over the top. I recommend preparing the stuffing according to the package directions. It turns out really good this way. If you do use dry stuffing be sure to mix it with some melted butter and maybe a little water to moisten it up a bit. They will still be firm but after baking they will soften up. Cover with foil and bake for 30 minutes then remove foil and bake another 20 minutes. I got a great result with these changes. Read More
(136)
Rating: 5 stars
09/19/2007
I make another recipe very similar to this one so I incorporated some changes that worked really well for me. I mixed together the soup with 1/2 cup sour cream 1/2 cup lowfat evap. milk (or you could use regular milk) and substituted 1/4 cup dry sherry for the wine. Then I sprinkled garlic powder and fresh ground pepper (you don't need salt) directly over the chicken breasts placed the ham and cheese on each piece and poured the sauce evenly over the top. I recommend preparing the stuffing according to the package directions. It turns out really good this way. If you do use dry stuffing be sure to mix it with some melted butter and maybe a little water to moisten it up a bit. They will still be firm but after baking they will soften up. Cover with foil and bake for 30 minutes then remove foil and bake another 20 minutes. I got a great result with these changes. Read More
(136)
Rating: 5 stars
07/15/2003
Easy and tasty. A whole bag of stuffing is way too much for a 9x13 in. dish. Probably half would do just fine. Read More
(62)
Advertisement
Rating: 5 stars
01/07/2008
I made this Saturday night and it was a hit with the whole family. We all like Cordon Bleu but it's time consuming to do it the regular way. This was easy fast and delicious!! I didn't change a thing in this recipe. Read More
(54)
Rating: 5 stars
07/15/2003
I make this for guys all the time and I swear it makes them fall in love with me!:) If you don't like the saltiness buy low-salt cream of chicken soup. Also it does need more time to cook so give yourself an extra hour or so for cooking time. Read More
(38)
Rating: 5 stars
01/07/2008
Very easy to make. We had company over to dinner and it was really enjoyed by both the parents and school age kids. Only made one addition to the recipe - I added about 1 tablespoon of Dijon mustard to the sauce... I just love the stuff. I used rather large chicken breasts so cooked my dish for a full hour. Read More
(30)
Advertisement
Rating: 5 stars
02/13/2008
I have been making this dinner and a quicker variation of it for years. Very tasty and easy. If I'm pinched for time I saute the chicken breasts in butter garlic salt & pepper. While they simmer I make the sauce (slicing the ham into thin strips) while I boil a pound of noodles. Drain the noodles and lay them on a platter. Top with chicken breasts and ladle the sauce over the chicken. I either skip the stuffing or use the stovetop method to make it and serve along side. Add a green vegetable...we love brocolli and serve. Delicious. Read More
(29)
Rating: 4 stars
02/13/2008
GREAT DISH I USED BONELESS SKINLESS CHICKEN THEIGHS IN PLACE OF BREASTS THEY ARE A LOT JUCIER. THANKS FOR THE RECIPE! Read More
(26)
Rating: 5 stars
12/10/2007
This was a very easy recipe and it was a hit with the family. Only modification I made was I used Cream of Chicken Soup with herbs. It gave the dish a little more flavor. Will add this to my dinner rotation! Read More
(22)
Rating: 5 stars
12/11/2002
Awesome! Really Easy Really tasty! The only thing I would change is the salt. No need for ANY! The ham gives a salty flavor in some cases and some of the herbs found in the bread crumbs add to the flavor too! Read More
(21)
Rating: 2 stars
11/16/2010
i think the garlic can be deleted. my family was not crazy about this one.. Read More
(11)