Recipe by: Soup |
6 chicken breast halves, boneless, skinless--- pounded to flatten slightly
6 thin slices of ham
6 thin slices of Swiss cheese
1/4 cup flour seasoned with salt, pepper and cayenne to taste
1 pound mushrooms thinly sliced
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
2 cans of cream of mushroom soup
Place a slice of ham and a slice of cheese on each flattened chicken breast and roll up. Secure with toothpicks and roll each in seasoned flour to lightly coat.
Place sliced mushrooms and chicken broth into the bottom of the crockpot. Next place the chicken breast rolls on top (when I did this... I had a layer of 3 in a sort of triangle and then another layer of three on top of them... I placed them flat so that as they heated up...the cheese would not drip out of the rolls as easily as if they had been placed standing roll ends up.)
I then poured the 2 cans of cream of mushroom soup on top...and finished off with the 1/4 cup of grated parmesan cheese.
Cover and heat for about 6-7 hours on low.... or 3 to 3 1/2 hours on high. Make up a large pan of rice and serve the chicken cordon bleu rolls... over the rice and then pour some of the delicious rich creamy sauce over the rice and chicken ...