Baked Chicken Cordon Bleu

READY IN: 1hr 10mins
Recipe by Vicki in CT

I have been making this for years and is always a hit at dinner parties. Easy because you can make ahead and cook when guests arrive.

Top Review by KateL

3 stars, the sauce and the ample breading did not pass my calorie justification test (if I am going to eat something with a lot of calories, it must taste wonderful enough for me to plan my diet around it). The chicken/ham/swiss cheese roll was good, but I thought the amount of breading was excessive (and needed some melted butter). The sauce was unremarkable. If I desired a sauce, I would use a creamy parmesan cheese sauce or a supreme sauce for the wow factor. The cream of mushroom soup with sour cream did not deliver any payback to me; why not forget the sour cream, and add 1/4 cup of white wine and 1/4 cup evaporated milk to 1 can of condensed cream of mushroom soup instead? I admit I am picky about sauces; I usually skip them entirely if they are mediocre. But I loved the chicken/ham/swiss cheese combination. Made for PAC Spring 2008.

Ingredients Nutrition


  1. Place one slice of ham on each chicken breast. Then place one slice of swiss cheese on that. Roll-up jelly roll style.
  2. Combine bread crumbs and parmesan cheese.
  3. Dip rolled chicken in eggs then coat generously with bread crumb mixture.
  4. Place seam side down in greased casserole. Bake at 350 degrees for 45 to 60 minutes.
  5. Meanwhile, combine sour cream and cream of mushroom soup in small saucepan. Heat through but do not boil.
  6. Serve chicken over rice and top with sauce. I serve with assorted steamed vegetables.
  7. If making ahead place uncooked prepared chicken in fridge then bake when needed.

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