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
- skinless, boneless chicken breast halves: 8 piece
- slices ham: 8 piece
- slices Swiss cheese: 8 piece
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- sour cream: 1 cup
- white wine: 0.5 cup
- garlic powder: 1 tsp
- parsley: 1 tsp (dried)
- salt: 1 tsp
- ground black pepper: 1 tsp
- herb-seasoned dry bread stuffing mix: 1 pack (6 ounce pack)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
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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.
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Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.
