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Chicken Corden Bleu with Mushroom Sauce and Rice

Total Time

Prep: 25 min. Cook: 15 min.


4 servings

Sliced deli ham and Swiss cheese come together in a restaurant-quality entree that cooks in moments. It’s wonderful for company or a special weeknight meal. —Angela Spengler, Clovis, New Mexico
Chicken Corden Bleu with Mushroom Sauce and Rice Recipe photo by Taste of Home


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup dry bread crumbs
  • 1/2 cup ground almonds
  • 1/4 cup olive oil
  • 4 thin slices deli ham
  • 2 slices Swiss cheese, halved
  • SAUCE:
  • 2/3 cup condensed cream of chicken and mushroom soup, undiluted
  • 2 tablespoons sour cream
  • 2 tablespoons 2% milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Minced fresh parsley


  1. Flatten chicken to 1/2-in. thickness; set aside. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine bread crumbs and almonds. Coat chicken with flour mixture, then dip in egg mixture and coat with bread crumb mixture.
  2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted.
  3. Meanwhile, in a small saucepan, combine the soup, sour cream, milk, pepper and salt. Cook and stir over medium heat until heated through. Serve with chicken; sprinkle with parsley.

Nutrition Facts

1 serving: 491 calories, 29g fat (8g saturated fat), 162mg cholesterol, 790mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 41g protein.

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