Saucy Chicken Cordon Bleu Recipe

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Most Helpful Positive Review

Sep 09, 2003

This was a FANTASTIC version of Cordon Bleu! We love curry, so this dinner was enjoyed by the whole gang. I always double the sauce, no matter what I'm cooking, but I used Golden Mushroom and roasted garlic soups, omitted the salt (soup has enough) added garlic and onion powders and used more curry then called for. I double breaded the chicken and placed them in the fridge for about thirty minutes so the crumbs would adhere better while frying. I also used my Fry Daddy to save on time. I too sauteed my mushrooms and then placed them on top of the casserole. Thanks so much Lois; I only wish there were leftovers!

—LINDA MCLEAN

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Most Helpful Critical Review

May 14, 2008

great taste but it would have been great even without the sauce...next time!

—christine

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138 Ratings

Jan 22, 2003

This recipe was OK but I found the Chicken Cordon Bleu II found on this site to be much much better.

—DNAVATTA

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Nov 01, 2005

Great recipe! I took the advice of other raters and cooked it 30 mins covered and 15 mins uncovered to make sure it was done--it came out just right! I added a little extra milk (which I substituted for wine) for a little bit of a thinner sauce which worked out well. Preperation takes about 20 mins, but after that it is easy enough and tastes great! Thanks for the recipe Lois!

—Alissa

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Sep 02, 2003

Don't pass this one by! After 15 yrs. of marriage & countless chicken recipes, my husband just declared this the "best thing checken he's ever had." Here's what I did: DOUBLE the sauce. Beforehand, saute fresh, chopped mushrooms & onions in butter. Add this and extra garlic salt, curry, and white pepper to taste. After rolling & frying the chicken in the cheese & proscuittio, place it over cooked angel hair in a 9x13, then cover with sauce. Cook at 300 for 45 minutes. Perfection!!! Trust me!!!!

—Susanna

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Mar 01, 2010

Very good! I read through the reviews before making, & made some changes. Didn't have any paprika or curry on hand, so I just left out. Used Italian style bread crumbs, roasted garlic cream of mushroom soup, & milk instead of wine. I let the chicken sit for about 1 hours after breading, made for much easier time browning. I added enough sauce to the bottom of the pan to cover, then baked for 1 hour (chicken was on the larger side). Last 5 mins, uncovered and added 1 slice of cheese to each chicken. I tossed egg noodles with remaining sauced and then topped with the chicken. Will make again, everyone enjoyed!

—Trixie33

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Mar 23, 2010

This has been one of my favorite dishes! One of the best and my family & friends rave about it! Some people dont care for the curry. Tastes great without It's your preference.

—babs1964

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Dec 03, 2008

Extremely tasty and fairly simple! The whole family loved it. For a better presentation I baked the chicken in a small amount of sauce in a dish sprayed with cooking oil. Then heated the sauce on the stove top and poured over the chicken before serving it and garnished with fresh parsley. Just a simple but cleaner "presentation".

—Andrea

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Nutrition

Calories
667 kcal
33%

Carbohydrates
45.7 g
15%

Cholesterol
185 mg
62%

Fat
33 g
51%

Fiber
2.6 g
11%

Protein
43.7 g
87%

Sodium
1480 mg
59%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Saucy Chicken Cordon Bleu

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 667
Calories from Fat: 297

% Daily Value *
Total Fat 33g 51 %
Saturated Fat 11.6g 58 %
Cholesterol 185mg 62 %
Sodium 1480mg 59 %
Potassium 748mg 21 %
Total Carbohydrates 45.7g 15 %
Dietary Fiber 2.6g 11 %
Protein 43.7g 87 %
Sugars 4.6g
Vitamin A 31 %
Vitamin C 29 %
Calcium 40 %
Iron 53 %
Thiamin 67 %
Niacin 195 %
Vitamin B6 48 %
Magnesium 27 %
Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.