"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Rogers
Added: Saturday, September 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
lb boneless chicken breast. Cut up in large chunks
4 oz. ham slices, cut up
2 Tbsp. butter
1 can cream of chicken soup
1 c. water
About 10 oz of asparagus cuts, or broccoli.
1 c. minute rice
1 c. shredded monterey jack cheese

Directions:
Directions:
In a large pan or wok saute chicken and ham in butter until chicken is lightly brown, about 5 minutes. Add soup, water and vegetable and bring to a full boil. Stir in rice and top with cheese. Cover and turn heat low/or remove from heat, let stand 5 minutes.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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