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Christmas Eve wouldn't be complete without my dad's chicken cordon bleu! My husband tries all year to talk Dad into also making this scrumptious main dish for other occasions. It's a definite family favorite.
Nutritional Facts 1 serving (1 each) equals 316 calories, 18 g fat (10 g saturated fat), 93 mg cholesterol, 1,005 mg sodium, 23 g carbohydrate, 1 g fiber, 14 g protein.
Originally published as Christmas Chicken Cordon Bleu in Country Woman Christmas Annual 1997, p28
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Reviewed on Nov. 09, 2010 by jenmaro
This recipe is very good. I made it with turkey ham as I don't eat pork. I also used stock vs. broth, which I think gave the sauce a better flavor. I liked the recipe overall, but think it would be easier baked, instead of cooking for 60 minutes, stirring every so often. What temperature you bake it at who reviewed it below?
Reviewed on Oct. 25, 2010 by vivian922
Great recipe! so delicious
Reviewed on Oct. 14, 2010 by seral
Wonderful and very easy, too. I baked covered for the same amount of time and froze them for convenient meal at a later time.
Reviewed on Jun. 26, 2010 by Twinflower
My husband and guests thought it was delicious. I would only make 1/2 the gravy next time.
Reviewed on Feb. 14, 2010 by mommasunshine
We LOVED it! I added chicken broth to the sauce to thin it out a little and make more. We love gravy and this was a nice extra to the chicken and delicious.
Reviewed on Dec. 27, 2009 by Jenny A.
We made this for a Christmas meal, and it was delicious! Mine came out just as beautiful as the picture. It's worthy of a special occasion.
Reviewed on Dec. 26, 2009 by glendangel
I took a chance on this recipe without trying it first. I made it for Christmas dinner! Rave reviews all around the table. Wonderful recipe.
Reviewed on Dec. 22, 2009 by sharon ulam
It is an awsome show stopper!! It is not hard to make and freezes after cooked in pan for later without problems.
Reviewed on Dec. 21, 2009 by kebalau64
My sister and I made this for our family Christmas party. I cooked my chicken in an electric skillet and she baked hers in the oven. Both turned out great. I substituted smoked paprika for the regular paprika and I used fresh ground pepper too.
Reviewed on Dec. 21, 2009 by beebear
Would make it again, but since my husband and I are Lactose Intolerant, I changed the sauce topping to Hollandaise, adding the juice of 1/3 of a lemon. I am not fond of canned creamed soups which I find way to salty, and this sauce combined with sour cream was a bit much.
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