Weeknight Chicken Cordon Bleu

  • Recipe By
  • Published Mar 13th
  • Ready In40m
  • Servings6
  • Calories538
This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles.

Weeknight Chicken Cordon Bleu Ingredients

The following are the ingredients needed to make delicious Weeknight Chicken Cordon Bleu for 6 servings:

  • 1 cup milk
  • 1 cup dry bread crumbs
  • 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • salt and pepper to taste
  • 6 slices cooked ham
  • 6 slices Swiss cheese
  • 2 tablespoons vegetable oil
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup heavy cream

Weeknight Chicken Cordon Bleu Cooking Instructions

  • Prep15m
  • Cook25m
  • Ready In40m

To cook Weeknight Chicken Cordon Bleu, you need about 15 minutes of preparation time. The time needed to cook this Weeknight Chicken Cordon Bleu is about 25 minutes , and you can serve your Weeknight Chicken Cordon Bleu within 40 minutes . The following are the steps to cook Weeknight Chicken Cordon Bleu easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
  3. 3 Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
  4. 4 In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
  5. 5 Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts

Per Serving: 538 calories; 29.4 grams of fat; 20.4 grams of carbohydrates; 45.7 grams of protein; 144 milligrams of cholesterol; 1034 milligrams of sodium.

  1. Jun 1st 2010

    This wa delicious. The only changes I made was to add italian seasoning to the bread crumbs, and made my own sauce as my son is sensative to MSG (no canned soup). 1 tbsp butter melter, 1 tbs ...

  2. Feb 23rd 2010

    THIS WAS AWESOME...My husband, 2, 3 AND 5 year old kids all ate it up. I used cream of mushroom because I was out of cream of chicken. I also used crushed Ritz instead of regular breadcrumbs ...

  3. Aug 17th 2007

    We really liked this recipe. The second time I made it I marinated the chicken (after pounding it) in some Italian dressing (for about 2 hours) and used seasoned bread crumbs. Yummmm!

  4. Jan 7th 2007

    Made this for New Years and it was yummy. Made a couple changes. After I rolled up chicken I coated with egg wash and rolled in a mix of half flour, half bread crumbs with paprika. Did not ...

  5. Dec 19th 2006

    This was a very quick & easy & yummy dish. I followed all instructions pretty much to a tee, but used no salt, used thick cut sweet ham from the deli, used reduced fat cream of chick ...

  6. Apr 4th 2006

    This was good. I've made this several times but my husband is not a big fan of the soup so instead of the soup, I mixed 1/3 cup of butter, 1/3 cup flour, 1 3/4 cups of chicken broth (99% fa ...

  7. Sep 10th 2003

    We enjoyed this recipe very much. Changes I made were to dip the rolled chicken in buttermilk before breading and refrigerating the breaded chicken for 30 mins so the breading would stick be ...

  8. Sep 12th 2002

    This recipe tasted ok but didn't really work well. I found the cheese melted out of the chicken into the sauce which made the sauce yummy but the chicken rather bland. If I make this again I ...

  9. Aug 31st 2002

    Our family is very busy and this recipe was perfect! It was very quick and everyone thought it tasted great. We had no bread crumbs and so I altered the recipe by just laying out the chick ...