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Creamy Chicken Cordon Bleu

4 boneless, skinless chicken breast
1 can Campbell’s cream of mushroom soup
Shake-n-Bake for chicken
1/2 pound shaved baked ham
1/4 pound chunk of mozzarella cheese
4 cups various shredded cheeses (whichever you like)

Heat oven to 350 degrees F.

To form thick pieces of chicken breast, slice open each breast to form a larger flat piece. Put chicken into a Shake-n-Bake bag and shake it until the chicken is covered. Place a slice of ham and 1 to 2 slices of mozzarella on one side of each breast. Fold over the other side of the breast and place it in a baking dish. Repeat for remaining chicken breasts. Now sprinkle 2 cups of shredded cheese over the chicken. Spoon the soup over chicken then cover with foil and bake for approximately 30 minutes or until the chicken is done.

Remove the foil and sprinkle 1 cup of cheese over the entire dish. Bake for 5 more minutes.

Spoon more sauce over chicken and sprinkle with more cheese. Serve.

NOTE: To make more servings just add 1 more chicken breast per person.


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