Chicken Cordon Bleu Skillet
Total TimePrep/Total Time: 25 min.
My husband thought it was a little bland, but I consider it comfort food. I made a white sauce with 2T. butter, 2 T. flour, a c. of milk and a t. chicken bouillon instead of the canned soup. I used extra cheese and sauteed a garlic clove in the butter. The chicken breast I thawed turned out to be bone in chicken thigh so I pulled out my handy frozen 2 c. of rotisserie chicken and used that instead. If I had had a roasted red pepper or pimiento in the freezer, I would have thrown that in.
Double it up so you have enough. Very filling. Just watch your chicken to make sure it doesn't dry out. Maybe marinade the chicken in the fridge for 24-72 hours before cooking. Elsewise yum.
My husband and I found this casserole to have zero flavor. The chicken, swiss cheese and soup did nothing for this and the ham just seemed to be along for the ride. My husband was even sitting at the table offering suggestions - add onions, add garlic, add some kind of seasoning, ADD SOMETHING! This is one recipe we will not be making again.
We loved this recipe it had great flavor and was fast and easy to make. It will be one of my go-to recipes from now on.
Quick and easy, and easy to cut down for two. I omitted the ham, but otherwise made no changes to the ingredients. I will make this again
I don't buy can soup anymore, so I used 1/2 cup soy milk and 1/2 cup water with 1 1/2 teaspoon Better than broth chicken base and added 1 tablespoon cornstarch/water slurry. I did the rest of the recipe as written. It was very delicious and easy. My husband said that he would eat it again.
This recipe was good, I added a bag of frozen broccoli and it was a whole meal!