Chicken Cordon Bleu Recipe
Chicken, ham, and Swiss the easy way — Crockpot Chicken Cordon Bleu, a cordon bleu bake, air fryer cutlets, and a creamy Dijon sauce for busy weeknights.
★ lunch
lunchCrockpot Chicken Cordon Bleu
A creamy and savory chicken casserole made with mushroom soup, ham, and Swiss cheese, cooked to perfection in a crockpot.
Amy BushIngredients
- 1 can cream of mushroom soup
- 1 1/4 cups milk
- 3 large chicken breasts
- 4 thin slices ham slices
- as needed Swiss cheese, sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- 1Slice the chicken breasts and lay them in the crockpot.
- 2Season the chicken with salt, black pepper, garlic powder, and onion powder. Top with sliced Swiss cheese.
- 3Mix the cream of mushroom soup and milk together, then pour over the chicken in the crockpot.
- 4Cook on low for 4-5 hours.
- 5Serve the casserole over mashed potatoes, rice, or pasta.
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Open in Pepper →Ham And Swiss Tucked Inside Chicken
Chicken cordon bleu sounds fancy until you make it once and realize it's just chicken, ham, and Swiss with something creamy poured over the top. It feels like you went to trouble, even on a Tuesday.
Cooks on Pepper reach for these when they want dinner to feel a little special without buying anything unusual — deli ham, a few slices of Swiss, and chicken breasts already in the fridge.
Every recipe here takes a different route: Crockpot Chicken Cordon Bleu for hands-off days, Chicken Cordon Bleu Bake when you don't want to roll anything, Air Fryer Chicken Cordon Bleu for two, Twisted Chicken Cordon Bleu with pork roll and gouda, and a standalone Chicken Cordon Bleu Sauce to spoon over all of it.
Quick Tips
- 1
Pound the chicken thin
Flatten breasts to about 1/4 inch between two sheets of plastic wrap so they roll easily and cook through in the same time.
- 2
Seal with toothpicks
Tuck the ends in and pin each roll with 2 toothpicks, then pull them out before serving so nobody bites down on one.
- 3
Whisk the sauce slowly
Melt the butter, stir in flour and cook 1 minute, then add milk a splash at a time so the sauce stays smooth.
- 4
Check the temperature
Pull the chicken at 165°F in the thickest part and let it rest 5 minutes before slicing so the cheese sets.
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