Recipe by Ruth A. Burbage
"A very fast recipe that has the taste of the "real" thing, without all the work!"
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whole boneless, skinless chicken breast, cubed
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Swiss cheese
Quick and delicious! I made this for my husband and 3 kids and it was great. Here's my review and changes I made...
I would echo the other reviews in reccommending the use of low sodium soup.
I used milk in place of the wine and added more thant 1/4 cup to adjust the "sauciness" to my taste.
I garlic powdered and peppered my chicken while cooking it for additional flavor.
Next time, I'm going to saute some mushrooms with the chicken.
Overall, very tasty! Even better, it was quick, easy and family friendly. A new staple in my monthly menu. Thanks!
Easy to make, but kind of plain. Good, but I don't think I'll make it again.
This recipe is fabulous! Very tasty. I somehow missed the part where it says to CUBE the chicken so I used full chicken breasts. They were very moist and good. Thumbs up.
Great recipe! So simple and easy...I used frozen chicken tenders and ham I bought that was already diced. I didn't have any white wine, so I substituted milk. The whole family loved it and we will definitely make this again and again.
I think I have found the missing ingredient that could be key to this recipe! I added a few squirts of dijon mustard to the sauce. I think this makes a huge difference in flavor, transforming it from the normal "cream of chicken soup" taste to WOW(the wine also plays a part in that)! I also made a few other changes suggested such as breading the chicken pieces in Italian bread crumbs before browning (and seasoning it), adding milk to thin the sauce out and make it go farther, and I also added 3 different cheeses to use up some extras I had in the fridge (Swiss, mozzarella, and fresh parmesan). It was an excellent recipe and very filling!
Overall this was good. I changed it a little bit because I had 4 chicken breasts that were already cooked- so I skipped the first chicken step. I made the sauce as shown, adding a tad of butter and 1 tsp. of minced garlic (we love garlic). Then I added the chicken shredded and simmered for about 10 minutes. Served over egg noodles... the husband loved it!
Very tasty and easy. Just needs more sauce if you're serving over noodles or rice. Not enough to coat plateful of egg noodles. Otherwise - simple, filling, and delicious.
I used EVOO to brown the chicken in and added in a sliced onion and a little minced garlic. I also used the Healthy Choice soup. Quick and simple for a sick mom that's just keeping it together until bedtime. I served it on top of homemade biscuits with a side of steamed veg. I didn't have any but the family ate it without complaint. Quiet during dinner is always nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Chicken Cordon Bleu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
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