This recipe for Chicken Cordon Bleu, by Brenda Bultsma, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 whole (8 split) chicken breasts 1 can cream of mushroom soup 1 1/2 c. chopped ham 1 1/2 c. Cheese Whiz or shredded cheese
Take each piece of meat and place a spoonful of ham on half and fold other half over ham. Place in casserole dish and cover with soup and top with cheese. Cover with lid or foil and bake at 350 degrees for approximately 2 1/2 - 3 hours. Serve with rice or potatoes.
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