Shortcut Chicken Cordon Bleu

By Addie

Boneless chicken breasts are quickly sautéed and topped with a mouthwatering sauce starring cream of chicken soup, white wine, ham and Swiss cheese.

Ingredients

• 1 tablespoon butter
• 1 pound skinless, boneless chicken breasts
• 1 can (10 3/4 ounces) cream of chicken soup
• 2 tablespoons water
• 2 tablespoons Chablis or other dry white wine
• 1/2 cup shredded Swiss cheese
• 1/2 cup chopped cooked ham
• 1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained

Preparation

Step 1

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.
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Ingredient Note:

We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.