Wow ... I was pleasantly surprised by this recipe. I don't actually like Chicken Cordon Bleu. However, after reading the reviews and tweaking a bit, this turned out super yummy. It will be a favorite I am sure.
I halved the recipe as I am cooking for two but want lots of leftovers. I sauteed the green onions & mushrooms in EVOO and butter to begin with. (I also added a couple cloves of garlic.) I removed the veggies and sauteed the chicken breasts and then the cubed ham. After removing the meat, I deglazed the pan with white wine, reduced it, added flour, 1 tsp. powdered chicken stock, cream, milk & sour cream to create a yummy sauce rather than using the canned soup. I layered per the recipe and skipped the final melted butter. I opted to use the cornflake crumbs rather than substitute Ritz crackers as some others suggested and I am glad I did. We both felt the cornflake crumbs added a ton of flavor. All I can say is, "YUM!"
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Wow ... I was pleasantly surprised by this recipe. I don't actually like Chicken Cordon Bleu....