Weeknight Chicken Cordon Bleu

Weeknight Chicken Cordon Bleu


"This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time. Great over noodles."


40 m servings 538 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 45.7 g
  • 91%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1034 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 milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
  3. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
  4. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
  5. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
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  1. 175 Ratings


This was good. I've made this several times but my husband is not a big fan of the soup so instead of the soup, I mixed 1/3 cup of butter, 1/3 cup flour, 1 3/4 cups of chicken broth (99% fat fr...

This recipe tasted ok but didn't really work well. I found the cheese melted out of the chicken into the sauce which made the sauce yummy but the chicken rather bland. If I make this again I wou...

Our family is very busy and this recipe was perfect! It was very quick and everyone thought it tasted great. We had no bread crumbs and so I altered the recipe by just laying out the chicken f...

We enjoyed this recipe very much. Changes I made were to dip the rolled chicken in buttermilk before breading and refrigerating the breaded chicken for 30 mins so the breading would stick better...

Made this for New Years and it was yummy. Made a couple changes. After I rolled up chicken I coated with egg wash and rolled in a mix of half flour, half bread crumbs with paprika. Did not need...

THIS WAS AWESOME...My husband, 2, 3 AND 5 year old kids all ate it up. I used cream of mushroom because I was out of cream of chicken. I also used crushed Ritz instead of regular breadcrumbs. A ...

This wa delicious. The only changes I made was to add italian seasoning to the bread crumbs, and made my own sauce as my son is sensative to MSG (no canned soup). 1 tbsp butter melter, 1 tbsp fl...

We really liked this recipe. The second time I made it I marinated the chicken (after pounding it) in some Italian dressing (for about 2 hours) and used seasoned bread crumbs. Yummmm!

This was a very quick & easy & yummy dish. I followed all instructions pretty much to a tee, but used no salt, used thick cut sweet ham from the deli, used reduced fat cream of chicken. I had to...