Chicken Cordon Bleu

Thank goodness for freezer meals.  This morning I pulled the Chicken Cordon Bleu from the freezer and let it defrost in the refrigerator.  After a busy day, I threw it in the oven and let cook for almost an hour.  Dinner's done!  


Due to the ingredient composition of condensed soups, I typically eliminate them from our pantry. However, in honor of time and group freezer cooking, we must resort to "quick prep" ingredients.  Once a year should be just fine.

Chicken Cordon Bleu

Serves 6

6 small chicken breasts

6 sliced Swiss cheese

2 cans cream of chicken soup

1/4 cup water

6 slices ham

1 1/2 cups bread crumbs

2 tablespoons butter

Lightly spray foil pan with cooking spray. Evenly arrange chicken in the bottom of the pan.  Place one slice of Swiss on each chicken breast. Combine cream of chicken soups and water and pour over chicken evenly. Place a slice of ham on each chicken breast. Sprinkle bread crumbs evenly over the top. Drizzle melted butter over bread crumbs. Cover with foil and label with cooking instructions. Freeze.

Cooking Instructions:  Thaw in fridge for about 24 hours. Bake thawed entree uncovered in a preheated oven at 375 degrees for 45-55 minutes. Internal temperature should reach 180 degrees.