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!
Ingredients
- 8 skinless , boneless chicken breast halves
- 8 slices ham
- 8 slices Swiss cheese
- 1 can condensed cream of chicken soup , 10.75 ounce
- 1 cup sour cream
- 0.5 cups white wine
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 package herb-seasoned dry bread stuffing mix , 6 ounce
Instructions
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Peppermint Bark Cookies
A light, festive holiday cookie for those who enjoy peppermint bark but might prefer something less time-consuming. I wanted a peppermint cookie that was easy and reminded me of Christmas. I think I found it! Made them with my 4-year-old daughter who had fun and kept saying 'mmmm' as she ate them.
Easy Swedish Apple Pie
This Swedish apple pie bakes cinnamon apples topped with a golden cake-like crust. No rolling out dough required! Pairs wonderfully with vanilla ice cream and a drizzle of caramel.
Mamaw's Chicken and Rice Casserole
I grew up with this chicken and rice casserole recipe. My Grandmother got it from a lady from church at a potluck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)