I have to start by saying I've never had Chicken Cordon Bleu, though I've always intended to give it a go.
But I came across a recipe for a quick version of the dish, and Kim and I tried it out last. As always, I made a lot of changes to accommodate the ingredients we had on hand. While it is only a distant cousin of the real thing, it's very quick, easy, and quite delicious!
The recipe called for 6 boneless chicken breasts, but I used bone-in chicken.4 thighs and 2 big breasts.
1/2 cup grated Swiss cheese (I had sliced, so I diced it.)
1/2 cup chopped ham (I used what was left of the sliced deli ham, plus a small can of ham)
1 can of cream of chicken soup (I used the lowfat kind)
4-5 tbls chicken broth
Trim the extra skin off the chicken and season with S&P. Go light on the salt, because the cheese, soup and ham are all salty ingredients.
Sear the chicken pieces in a hot skillet with a little olive oil and butter. Put the browned chicken in a baking dish.
Mix together the soup, broth, chopped ham and grated cheese. Spread over chicken, cover dish, and bake in 350-375 oven until chicken is falling of the bone. Ours took about one hour 15 minutes, but the time will vary according to what type of chicken you use. Boneless breasts will take less time.
Serve over cooked noodles.
We also had buttered brussels sprouts with ours.
*Note: If you are averse to using canned soup, you can always make your own sauce simply by making a bechamel, using half chicken broth and half milk for the liquid. Season to your taste.