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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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: Mar. 27, 2007

THIS WAS AWESOME!! MY HUSBAND DOESN'T EVEN LIKE SAUCE BUT HE LOVED THIS. I ALSO PUT THE SAUCE ON THE BOTTOM AND PLACED THE FULLY COOKED CHICKEN ON TOP AND THEN BAKED IT. IT WAS DELICIOUS.

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BRENDA

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Reviewed: Feb. 18, 2007

Awesome recipe, I didn't change and thing and it was great.

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The Goat

Cooking Level: Intermediate

Home Town: Stevens Point, Wisconsin, USA

Living In: Middleton, Wisconsin, USA

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Reviewed: Feb. 6, 2007

This is an excellent dish! The flavors were great throughout the chicken and sauce. I did saute my mushrooms before adding them to the sauce in a little margarine and garlic salt. I made breadcrumbs out of herb stuffing instead of my usual Italian crumbs- turned out perfect. Since my chicken breasts were on the larger side, I did have to cook it for 30 minutes to get the whole breast cooked. This chicken went well with a small side of wide egg noodles with the sauce and green beans.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 25, 2007

Those of us who like to cook will take a good recipe and tweak it to make it a little better. Let me say this: THIS RECIPE IS ABSOLUTELY DELICIOUS JUST AS IT IS AND REQUIRES NO CHANGES.

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AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

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Reviewed: Jan. 14, 2007

Amazing dish! I've made it twice already - once as a "practice round" and the other I was entertaining my family. The first time I followed the recipe exactly (only omitting the mushrooms, my husband and I aren't too crazy about them.) Everything was wonderful that time around, but the next time I still opted to change it up a bit and use cream of chicken instead of cream of mushroom. Still delicious!! The sauce has such a wonderful consistancy and taste. I actually even caught my dad when he was finished eating in the kitchen scraping sauce out of the cooking dish!!

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tiffany

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 15, 2006

This was good. I suggest you saute the mushrooms lightly with some sliced onion. To keep your chicken crispy, don't pour the sauce over it while baking. Just set the chicken on top of the sauce,which is like a stroganoff and goes well with wide egg-noodles.

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kathy

Home Town: Katy, Texas, USA

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Reviewed: Oct. 21, 2006

This was absolutely DELICIOUS! I had made a simple Chicken Cordon Bleu before and it was good but even then I thought it was a little dry. The mushroom/wine/soup sauce was to die for and it went well with a ranch/white wine salad dressing I made for a baby spinach salad perfectly! Thanks so much for the recipe, this will definately be a repeat make!

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Maryann

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: San Angelo, Texas, USA

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Reviewed: Oct. 14, 2006

Very good! When two teenagers both agree it's good, then it's a keeper!

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Tiffany H.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Elizabeth City, North Carolina, USA

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Reviewed: Aug. 1, 2006

This was fantastic. My husband is NOT a sauce person and he even loved it. True keeper. Thanks!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Jul. 29, 2006

I used this recipe for a business dinner and it turned out great. The boss loved it so thats all that mattered. If your a novice cook like some of the reveiws I've seen than it might be wiser to start out with something a little bit more simple. I would loveeeeee to cook this more ofen just for me and hubby but he needs to watch his sodium intake. Thanks for a great dish, I could not have thought if it on my own, but thats why we go to allrecipes.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 28, 2006

Really enjoyed this dish and was quite easy to make. Didn't have any curry or wine but it didn't seem to matter. My husband doesn't particularly like mushrooms so I think the next time I might omit the mushrooms and use cream of chicken soup.

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ladybug

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Reviewed: Apr. 17, 2006

My daughter was close to tears, after proudly trying to prepare her first meal for her boyfriend. The recipe did not state the chicken was to be fully COOKED in the skillet until done, only browned. She removed it from the oven, and it was raw. Not everyone is an expert chef.

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LISA IN E TN

Home Town: Maryville, Tennessee, USA

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Reviewed: Mar. 17, 2006

We thought this was pretty good. I had to change the sauce quite a bit since mine turned out really thick initially, I added more wine and a little milk. (I ended up adding too much, and added flour to the sauce at the end to thicken it up a tad). The sauce was okay, but we both felt maybe it was unnecessary calories (wasn't incredible enough to warrant adding it). We both thought it was great, though, and I will probably make it again without the sauce for a more crispy traditional cordon bleu. Thanks for an interesting twist! :)

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Melissa

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Reviewed: Nov. 8, 2005

LOW CARB VARIATIONS: I cut the flour down to a bare minimum and substituted wheat germ for the bread crumbs... it gives the crunch without the carbs. (I also added some dried parsley in the wheat germ for flavor/color.) I used 1/2 and 1/2 instead of milk which made a big difference in the flavor without the added carbs. I had no swiss cheese, so I used provolone, which was perfect. A radical departure in the sauce to reduce carbs still yielded excellent results: I completely omitted the cream of mushroom soup, but rather sauteed the mushrooms in butter and then wine and poured over the chicken to bake. Delicious!

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Jeanne

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 1, 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!

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Alissa

Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA

Living In: Queensbury, New York, USA

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Reviewed: Oct. 17, 2005

Wasn't too keen on the consistency of the sauce.

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TCHNCOLORCUPCAKE

Cooking Level: Intermediate

Home Town: Olean, New York, USA

Living In: Gloucester, Massachusetts, USA

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Reviewed: Aug. 24, 2005

The first time I made this recipe I got supurb reviews! It is definately the best Chicken Cordon Blue I have ever had and have been making it this way since!

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B Landry

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Reviewed: Jul. 21, 2005

I liked the recipe overall. I substituted finely ground Townhouse crackers for the bread crumbs. However, I did not care of the sauce much. Next time I am going to omit the wine and add the mushroom soup to a roux and add everything else listed for the sauce. Cooking sherry might work better... Also, if you roll up the chicken, ham and cheese and place them in the refrigerator the day before you need to cook them, you will not have to seal them with toothpicks.

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WORDGURL

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Reviewed: Jul. 7, 2005

Loved it! Could not get enough.

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Runvs

Cooking Level: Expert

Living In: New York, New York, USA

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Saucy Chicken Cordon Bleu

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