This Creamy Chicken Cordon Bleu Bake from Campbell's reminds me of a dish that might be saved for a special occasion or when the boss is coming to dinner. It has it's roots in a chicken casserole that is made with chipped beef and cooked in a slow oven for hours. This bakes up wonderfully in a dutch oven. Stack the cheese and ham over each chicken breast and wrap with two partially cooked pieces of bacon. Smother with the creamy two ingredient sauce and let it bubble away for 45 minutes or until the chicken is tender. The sauce is sublime and the chicken unbelievably juicy. The bacon and ham leave a trace of smokiness. You can cut this recipe in half or double it in a larger oven. I baked these in my 10 inch oven with 10 coals around the bottom and probably 20-22 on the lid, at the 40 minute mark it was done. Creamy and rich, serve it with rice or over noodles, you definitely need a side dish to soak up every drop of that luscious sauce.
Creamy Chicken Cordon Bleu Bake
4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
4 slices deli Swiss cheese (about 4 ounces)
4 slices deli Virginia ham (about 4 ounces)
8 slices bacon
1 can (10 3/4 ounces) Cream of Mushroom Soup
1 container (8 ounces) sour cream (regular or low fat)
Lightly oil or spray dutch oven.
Partially cook bacon.
Top each chicken breast half with one slice cheese then one slice ham.
Wrap two pieces of bacon around each chicken breast and tuck ends under to secure.
Place the chicken in prepared dutch oven.
Stir the soup and sour cream in a medium bowl until mixture is smooth.
Pour the soup mixture over chicken.
Bake at 375 degrees for 45 minutes or until chicken is cooked through.
|Top chicken breasts with Swiss cheese and ham then wrap in bacon|