Wednesday, October 5, 2011

Chicken Cordon Bleu

We first had this dish when we went to our friends' house for dinner shortly before we moved. We absolutely loved it and so I, of course, asked for the recipe. It has been a favorite ever since that I sadly don't make often enough.
It's a great recipe because it's easy to change the quantity and it uses ingredients that we often have on hand. To halve the chicken breasts I typically slice them as you would cut a deck of cards. I find the ratio of chicken to ham and cheese is pretty good that way.

Chicken Cordon Bleu
 Print Recipe
Yields: 6 servings

6 chicken breast halves
6 slices ham
3/4 cup shredded cheese
1 can cream soup (or use homemade)
1/4 cup water (not necessary if using homemade soup)
2+ cups croutons
1/4 cup butter, melted
   1.  Place chicken breast halves in a 9x13 pan. Place one slice of ham over each chicken breast. Dividing the cheese among the six chicken breasts, sprinkle cheese over ham.
   2.  Mix soup and water; pour over chicken.
   3.  Mix croutons and butter; place on top of chicken.
   4.  Bake uncovered at 325 for 1 to 1 1/2 hours, or until chicken is cooked through.

This is linked to Tasty Tuesday.

No comments:

Post a Comment