Thursday, January 28, 2010

No-Fuss Chicken Cordon Bleu

This is an easy way to get the flavors of chicken cordon bleu without stuffing the chicken. It's got a great creamy sauce that the chicken bakes with, and is great served over egg noodles (or even rice). You can make it for dinner tonight or put in the freezer for another busy night!

1 1/2 lbs boneless, skinless chicken breasts, cut into 2-3 strips (depending on their size)
2 cans cream of chicken soup
1 cup sour cream
2 tsp lemon juice
2 tsp paprika
4 oz sliced swiss cheese
3 oz ham slices, cut into strips
1 egg
1 cup breadcrumbs

Combine cream of chicken, sour cream, paprika, and lemon juice in a bowl. Mix well and place in bottom of 9x13 pan. Crack an egg on a a plate and beat well. Place breadcrumbs on additional plate. Coat chicken strips with egg and then breadcrumbs. Arrange coated chicken over the top of sauce in the pan. Place ham strips over the top of chicken and top with swiss cheese.

To Bake: Preheat oven to 375 and bake uncovered 30-40 minutes or until chicken juices run clear & cheese is bubbly. Serve over egg noodles.

To Freeze: Use saran wrap or press & seal over the top of the pan, then use foil all the way around to ensure air tight. Store in the freezer up to 2 months. Defrost completely in fridge before baking.

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