Easy Chicken Cordon Bleu

Every week when I'm planning what to cook for the next week, I ask my husband what he'd like me to make. By now I should know better because about 50% of the time he has no particular requests and the other half of the time he asks for casserole (his eyes actually light up at the mention of tuna casserole). This week when I asked though he requested something: chicken cordon bleu! So of course I was happy to make it for him. He loves chicken cordon bleu and used to buy frozen ones all the time before we lived together.

I debated between making real chicken cordon bleu and making this version, which I've made before. He picked this one, so here we go! It really is delicious, especially the sauce. I'm not very fond of condensed cream of ___ soups (and will soon share a recipe for a cream soup mix) but I already had a can in the pantry. It actually works great here with the help of the sour cream and wine. A couple of quick notes: first, check the weight of your chicken breasts. Mine were each 3/4 of a pound after being cleaned, holy moly! I cut them in half. Also, I baked mine in my big round baking dish this time but it turns out better in a 9 by 13 so disregard the shape of the dish in the picture :)


Easy Chicken Cordon Bleu

6 boneless skinless chicken breast halves (totaling 1.5-2 pounds), cleaned
6 slices ham
6 slices swiss cheese
1 can cream of chicken soup
1 C sour cream
1/4 C white wine
1/2 t salt
1 t pepper
1 t garlic powder
1 t parsley

Preheat oven to 350 and grease a 9 by 13 dish. Arrange chicken breasts in dish and top each with a slice of ham and cheese. Stir together remaining ingredients and spread over chicken. Bake 45-60 minutes or until a thermometer inserted into the chicken reaches 165 degrees. Serve over egg noodles, rice or mashed potatoes.

Yield: 6 servings