Different Chicken Cordon Bleu

4.4
(309)
260 Reviews
12 Photos

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!

Submitted by Anonymous
Updated on July 14, 2022
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

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

Directions

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

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

  3. 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.

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

Nutrition Facts (per serving)

430 Calories
18g Fat
23g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 430
% Daily Value *
Total Fat 18g 23%
Saturated Fat 10g 50%
Cholesterol 110mg 37%
Sodium 1026mg 45%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 39g 78%
Vitamin C 2mg 2%
Calcium 300mg 23%
Iron 2mg 13%
Potassium 456mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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