Different Chicken Cordon Bleu

Different Chicken Cordon Bleu

Jennifer 0

"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 45 m {{adjustedServings}} servings 430 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 241

  1. 289 Ratings

Valerie's Kitchen

I make another recipe very similar to this one so I incorporated some changes that worked really well for me. I mixed together the soup with 1/2 cup sour cream, 1/2 cup lowfat evap. milk (or you could use regular milk), and substituted 1/4 cup dry sherry for the wine. Then I sprinkled garlic powder and fresh ground pepper (you don't need salt) directly over the chicken breasts, placed the ham and cheese on each piece and poured the sauce evenly over the top. I recommend preparing the stuffing according to the package directions. It turns out really good this way. If you do use dry stuffing be sure to mix it with some melted butter and maybe a little water to moisten it up a bit. They will still be firm but after baking they will soften up. Cover with foil and bake for 30 minutes, then remove foil and bake another 20 minutes. I got a great result with these changes.


Easy and tasty. A whole bag of stuffing is way too much for a 9x13 in. dish. Probably half would do just fine.


I made this Saturday night and it was a hit with the whole family. We all like Cordon Bleu, but it's time consuming to do it the regular way. This was easy, fast and delicious!! I didn't change a thing in this recipe.