Tuesday, May 29, 2012
Crock Pot Chicken Cordon Bleu
It's really not much for looks but oh, does this ever taste good. The juicy chicken blending with creamy, melty Swiss cheese and sweet ham, covered in a seasoned bread coating, this meal is perfect comfort food. Served over a bed of egg noodles, it's just perfect. Plus easy since it's a crock pot meal. When Dave's parents, Madaline and Ernie, came home earlier this month, Dave and I were both off to work when they arrived. I wanted to have something at the ready for dinner, so I put this together in the morning, plugged it in and by the time we were all got home, the kitchen smelled great and dinner was a pot of boiling water away from being on the table. No plated meal pictures this time around--it was just a mess, but a delicious and very satisfying mess is was!
Dave is a huge fan of chicken cordon bleu, but it's a lot of work. I don't really make breaded chicken and then to stuff it and then bread it--ug, that sounds like work. I don't want to work when I cook. So when I saw this recipe on Pinterest, I pinned it before I even read the recipe! And then I made it immediately (ok, well, like 3 days later, but still). Nikki at Chef in Training posted this and it's just too easy and too delicious not to try. I used a little less stuffing mix because my store had 6 ounce boxes (not 8 ounce--weird), and I probably used a little more ham and cheese because I wanted to completely cover the chicken breasts. I probably should have used a bigger crock pot so I could have just one layer, but I didn't realize my chicken breasts weren't going to fit until I'd already gotten started. Next time, I'll go with the 6-quart crock pot. Because everyone loved this, so there will absolutely be a next time!
Crock Pot Chicken Cordon Bleu
1 10.75 ounce can condensed cream of chicken soup (Note: If you're opposed to these types of soup, use whatever alternative you would normally substitute)
1 cup milk
1 1/2 to 2 pounds boneless chicken breasts (this equaled 4 breasts for me)
4-6 ounces sliced ham
4-6 ounces sliced Swiss cheese
1 6-8 ounce package herbed dry bread stuffing mix
1/4 butter, melted
egg noodles, cooked, for serving
In a small bowl, whisk together soup and milk. Pour some of the soup mixture into the bottom of the stoneware from the crock pot to cover.
Layer chicken breasts into the crock pot. Top chicken with slices of ham, then slices of cheese to cover.
Pour remaining soup mixture over chicken, stirring gently to distribute.
Sprinkle stuffing mix over top and drizzle butter over stuffing mix.
Note: If your crock pot is too small to do this in one layer, put one layer of chicken on the bottom, top with ham and cheese, then repeat and pour soup, stuffing, and butter over all layers.
Cover and cook on low for 4-6 hours or high for 2-3 hours.
Serve with rice or egg noodles.
Makes 4 servings.
The Cookie Princess
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