For an even richer flavor, consider using Gruyere cheese instead of Swiss. A dry Riesling or Pinot Grigio works beautifully in the sauce. To prevent the stuffing from burning, tent the dish with foil during the last 10 minutes of baking. Feel free to add a pinch of nutmeg to the sauce for extra warmth. Serve with a side of roasted asparagus or a crisp green salad for a complete meal.
Different Chicken Cordon Bleu
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS927
Experience a delightful twist on the classic Chicken Cordon Bleu! Tender chicken breasts embrace savory ham and melted Swiss, crowned with a luscious sauce of sour cream, white wine, and aromatic spices. Topped with herb-seasoned stuffing for a satisfying crunch, this dish redefines comfort food with an elegant touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol110 mg
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Fiber1 g
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Protein39 g
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Saturated Fat10 g
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Sodium1026 mg
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Sugar3 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. (10 minutes)
03 Step
Recipe View 10 mins 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. (10 minutes)
04 Step
Recipe View 30 mins Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Lucile Waelchi
Jun 10, 2025Absolutely delicious! The sauce is what makes this dish so special.
Karine Lueilwitz
Mar 1, 2024This is my new go-to Chicken Cordon Bleu recipe!
Pearl Emmerich
Dec 14, 2022So easy to make, and it looks impressive enough for company.
Ima Schneider
Sep 11, 2022My family loved it! The stuffing on top adds a great texture.
Bailey Weissnat
Aug 27, 2022I added some Dijon mustard to the sauce for a bit of tang – it was fantastic!