Swiss cheese, ham, and chicken breasts baked together with an unusual topping of sour cream, white wine, creamy soup, and seasonings. Although this is a little different from traditional Chicken Cordon Bleu, everyone seems to enjoy it much more!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 skinless, boneless chicken breast halves
- 8 slices ham
- 8 slices Swiss cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- ½ cup white wine
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (6 ounce) package herb-seasoned dry bread stuffing mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a lightly greased 9×13 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.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 10 g |
| Sodium | 1026 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe! I’ve also cut the chicken in bite sized pieces and chopped the ham to “sprinkle” on top…… Very tasty !!! Thank you for the recipe.
Great recipe. I made this at a hospital that I worked at.
Not good. Cheese melted into the soup,sour cream and wine mixture. Which was bitter. Where is the flavor? I am not a fan of cooking with can soup, now I know why. And what is the purpose of the dressing cubes, not good. I will not be making again. I served risotto, homemade cranberry relish and homemade biscuits, thank goodness my sides were good.Don’t waste your time.
This was delicious! The sauce really helps elevate the flavors of the ham and chicken.what would I change? Less salt or no added salt. The soup is very salty as well as the cheese and ham. I’d loosen up the sauce with maybe chicken broth, milk or water. I threw in a can of corn with the sauce which added a little snap.
This was really good. My family enjoyed it a lot. I didn’t have parsley but follow the recipe otherwise. I did double the sauce as we like sauce.
This recipe is an easy, delicious take on cordon bleu. It has become one of my favorite allrecipe chicken dishes. The only change I made was adding a bit of stock and olive oil to the stuffing mixture (I used Pepridge Farm brand) just to soften it up a little. Other than that, I followed the recipe. It is rich, but I like rich dishes. This definitely falls into the comfort food category. Serve with a salad and you’ve got a meal the entire family will love!
This is a family favorite, though we’ve found since I roll my chicken and secure it with a toothpick it takes a little longer to cook.
With all of the changes I made, I can’t rate it more than a 2.5; however, it is a very good starting point for “pinch of this, dash of that” cooks. Here are my subs: Cream of celery instead of Cream of chicken. Low sodium chicken stock instead of white wine. Cubes of ham instead of slices. Shredded Swiss cheese instead of slices. Cubed chicken instead of whole (half) breasts – even tried pre-breaded/cooked chicken tenders in one pan but the breading got pretty soggy. Seasoned the meat, in the pan that I made with raw chicken, with very little salt, pepper and granulated garlic directly – will NOT add salt the next time. Added about a quarter cup of Dijon mustard. Omitted any type of additional breading. I ended up making this in two 8×8 pans because I needed to take a meal to an elderly friend. I accidentally put too much sauce in his pan and not enough in mine but the next time, I’ll leave about 1/2 cup of the sauce in the bowl because it didn’t reduce as much as I thought it should even without the breading. The next time I’ll also remove the foil a lot sooner in the cooking process and add some additional Swiss cheese.
This recipe didn’t work for us. The stuffing on top turned out like croutons, they didn’t soften up at all during cooking. The wine gave it a sour flavor. And it was a little salty. No one in my house liked it.
The only changes I made was to chopped chicken for faster cooking and cream of mushroom soup ( didn’t have cream of chicken). Way too salty for me. Wouldn’t make again.
Made the recipe pretty much as stated except I only used 4 large breasts and used a coating of simply bread crumbs over it & baked for about 40min……..in my oven anyway. Times may vary depending on chicken size & thickness as well as how well each person’s oven is temperatured. I found it to be a good, simple recipe, great for weeknight cooking that the husband enjoyed as well. Adding to my work night recipes. Thanks bunches!
My kids loved it, but it was kind of a heavy dish for me. I will make it again because it was a crowd pleaser but may try it without the stuffing to see if that helps.
One of our favorites now. Only change I made was to use crushed buttery crackers tossed with melted butter as the topping. Excellent dish.
Firstly, I almost never follow a recipe exactly, I always read the reviews & add or subtract depending on what the reviews say. I made quite a few changes to this recipe so don’t feel correct giving it 5 stars even though my whole family loved it. First, I cut up all the chicken & ham into smaller pieces so this was more of a casserole. Then I put garlic & pepper directly on the chicken. I used mozzarella cheese as that was what I had on hand. I added Herbs De Providence & dijon mustard to the soup mixture as some people said it was bland. We added some frozen veggies and prepared the stuffing with water, butter & onions before spreading it on top. I then cooked it 30 min covered & 20 uncovered. It was delicious. My husband and son ate it like it was going out of style! We will definitely make it again and again (with the changes). Thank you for such a great base & thanks to the reviews to help make it excellent!
Very good recipe. I followed Valerie Brunmeiers suggestion to prepare the stuffing as directed on the package and then put it on top off the casserole, cover it with aluminum foil and bake for an additional 20 minutes. I also feel like this recipe is very rich even though I used light sour cream. I recommend to go easy on the serving. A little goes a long way. Also, this recipe is great on rice and with some steamed veggies like cauliflower or asparagus and some bread.
Very easy if you want Cordon Bleu and less work. I find the salt in the sauce can be reduced a bit. I season the breasts. I also add a wee bit of dijon into the sauce. I served with boiled potatoes (sauce is lovely on them) and a side salad.
It’s was amazing. I added extra chicken broth to the sauce and covered it halfway through so the stuffing didn’t get too crispy and dry. The whole family loved it-even the pickiest one.
Delicious! I didn’t change a thing.
I’m sure if I’d made this as stated in the recipe, I would have loved it! As it is, I used what I had available (live in the woods) and it was awesome. I did fix the dressing according to the directions before putting it on the top as someone said the dressing was dry. It turned out fantastic. Keep them coming Jennifer!
So much easier than classic chicken cordon bleu! Everyone loved it, but it was a little salty for my taste. Cooking time may need to be increased as well
Made just as written, everyone loved it!, It definitely needs a FULL HOUR of cook time. Pair with a veggy, and you have a very tasty well rounded meal! No leftovers here.