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Shortcut Chicken Cordon Bleu Recipe

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This recipe for Shortcut Chicken Cordon Bleu, by , is from Hanover Academy's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Ellen Conley (Benjamin Conley, 8th grade)

Category:
Category:

Ingredients:  
Ingredients:  
1 T. butter
1 1/4 lbs. skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (regular or 98% fat free)
2 T. water
2 T. Chablis or other dry white wine
1/2 c. shredded swiss cheese
1/2 c. cooked ham, chopped
1/2 of a 12-oz pkg. medium egg noodles (about 4 cups), cooked and drained

Directions:
Directions:
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Return the chicken tot he skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.

 

 

 

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