Shortcut Chicken Cordon Bleu

Campbell's Shortcut Chicken Cordon Bleu Recipe

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

At a glance

Prep

20 min.

Total

40 min.

Serves

4

Cook: 20 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves  (4 small breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
2 tablespoons water
2 tablespoons chardonnay wine  or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup cubed cooked ham
6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained

How to Make It

  • 1

    Heat the butter in a 10-inch skillet over medium-high heat.  Season the chicken as desired.  Add the chicken and cook for 6 minutes or until browned on both sides.  Remove the chicken from the skillet.

  • 2

    Add the soup, water, wine, cheese and ham to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.

  • 3

    Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 10 minutes or until the chicken is cooked through.  Serve the chicken and sauce over 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.
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RID#24417