Reviewed: Nov. 5, 2009

Yummy.....I added spinach to it.

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Reviewed: Feb. 15, 2009

This was awesome!! The chicken was so tastey and the saucey was excellent. I only did two chicken breast since it was just my husband and I but did the same amount of sauce. It was perfect. Had a little bit of sauce left over and saving it to add to some cooked rice......excellent taste and true explosion of great flavors. Thanks!!

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Claire

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Reviewed: Dec. 3, 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".

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Andrea

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Reviewed: Nov. 9, 2008

This was tasty. I followed most of the directions as stated but I doubled the sauce. In reading the reviews I changed up the cooking time. I cooked the chicken covered in the oven for 30 minutes and then uncovered for 15 minutes and it came out great. I will definitely use this one again.

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bub6958

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 6, 2008

My family and I really liked your recipe. Thanks for letting me see it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jul. 17, 2008

One of my favorites!

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Dubbs

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Reviewed: Jun. 4, 2008

Great Recipe! Chicken Cordon Bleu is one of my family's favorite meals, when I added the 'saucy' it quickly became a favorite! Thanks for a great recipe. ~viva, NY

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viva

Cooking Level: Intermediate

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Reviewed: May 14, 2008

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

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christine

Cooking Level: Beginning

Living In: San Angelo, Texas, USA

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Reviewed: Apr. 18, 2008

Pretty good and easy to make. I didn't realize how fattening this dish is until I prepared it myself. Not sure if I'll make it again.

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Shelley

Cooking Level: Beginning

Home Town: Katy, Texas, USA

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Reviewed: Apr. 12, 2008

I don't care too much for curry, and my husband doesn't like mushrooms... But we both thought this dish was REALLY good. It was a change of pace from regular chicken cordon bleu- a keeper for us!

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Jaden B

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Enfield, New Hampshire, USA

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Reviewed: Feb. 7, 2008

I just realized that I had previously rated the wrong Chicken Cordon Bleu recipe. This is the one I normally use, with a few changes. I leave out the mushrooms and curry powder, and use cream of chicken soup to make the sauce. This is one of my husband's favorite meals.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Jan. 28, 2008

This was very good. I especially liked the crispy coating underneath the mushroom sauce. I'll definitely make this again!

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Jan. 25, 2008

Instead of the rolled effect, I fried turkey cutlets,layed them on top of the sauce and then layered the ham and cheese. Covered with foil and baked until cheese was melted and everything was heated through. I used 2 cutlets with ham and provolone, and 2 with ham and cheddar. Used reduced fat mushroom soup, omitted the curry. Family enjoyed this.

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SLJ6

Cooking Level: Expert

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Reviewed: Jan. 21, 2008

Great! I just didn't have the time to do all the steps for the chicken. I just took 5 boneless, skinless chicken breasts, sprinkled with garlic salt and pepper on both sides, browned in 1/2 Tbl. butter, transferred to a baking dish sprayed with Pam, added the ham and cheese slices on top of each breast, then covered with the sauce (I used fat-free half-and-half instead of sour cream, and added 1/4 tsp. salt to the sauce). I baked it (covered) at 350 for 25 minutes, then baked it (uncovered) an additional 10 minutes. Much, much easier, and very good! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 29, 2007

The only changes I made was to use the shake and bake parmesian crusting (was easier for me) and 1/4 cup sour cream. The first time I used 1/2 cup and that was a bit much for me. The sour cream taste was too strong.

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RayRay

Cooking Level: Expert

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Reviewed: Oct. 5, 2007

This was pretty good, but next time I make it I will tweak it a little. I wasn't that fond of the cornflake coating, so will just breadcrumb it next time, and will also use chicken soup in the sauce instead of mushroom. Will also saute the mushrooms in a little wine before adding. Apart from that I love it the way it is, and serve this with a lite salad for a meal.

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Emma

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Auckland, Auckland, New Zealand

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Reviewed: Jul. 21, 2007

This was awesome! Used prosciutto instead of ham.

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Stephanie

Cooking Level: Expert

Home Town: Alvin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 15, 2007

I really loved this chicken. I have served for dinner party's and get tons of compliments on this dish, but it is very hard to get the chicken to stick together with the stuff inside. Enjoy!

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Apr. 20, 2007

The chicken was GREAT, however, my family did not like the sauce. I did put the sauce on the bottom with the chicken on top like other reviewers suggested and I'm glad I did, that way the sauce wasn't on top of the chicken. I will make this recipe again without the sauce.

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N3WMAMA

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Reviewed: Apr. 10, 2007

Great way to use up left-over ham and mashed potatoes after Easter. I took alot of previous suggestions and doubled the sauce, made sure the chicken was thin enough to cook properly and didn't pour sauce OVER the chicken, rather placing the browned meat ontop of sauce to bake. Didn't have mushrooms or parsley, but the dish was a success never-the-less. I used one can of Cream of Chicken soup and one can of Mushroom gravy along with the sour cream for the sauce. All I had on hand in the pantry, but in worked. Great with mashed Potatoes and steamed Broccoli on the side. My husband really liked this one,,and he can be rather fussy @ times, as he is a good cook himself. Round #2..........Still yummy. My son loves this without the sauce.....so I bake the chicken in the oven, after browning, and do the sauce on the stovetop...that my hubby and I totally enjoy as a topping. Very good flavor.

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