DIFFERENT CHICKEN CORDON BLEU

DIFFERENT CHICKEN CORDON BLEU

“This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.”


8 skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 oz.) can condensed cream of chicken soup
1 cup sour cream
½ cup white wine
1 tsp. garlic powder
1 tsp. dried parsley
1 tsp. salt
1 tsp. ground black pepper
1 (6-oz.) package herb-seasoned dry bread stuffing mix


Preheat oven to 350^.

Place chicken breasts in a lightly greased 9-x-13-inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.

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 dry stuffing mix to cover.

Bake at 350^ for about 30 minutes, or until chicken is cooked through and juices run clear.

Yield: 8 servings.