Monday, February 13, 2012
I remember years ago when I tried to make chicken Cordon Bleu. It was a disaster. I had been hesitant to make it again until I saw the below easy recipe. There were very little steps and the outcome was perfect. I have made it twice one with a store brand dough and the latter with a name brand and the name brand does have a bit more of a puff.
Chicken Cordon Bleu Roll Ups
Adapted from Plain Chicken
3 oz cooked chicken breast, chopped
3 oz cooked ham, chopped
1 can reduced-fat crescent rolls
1 can 98% fat-free cream of chicken soup
1/2 cup 1% milk
1/2 cup swiss cheese, shredded
Preheat oven to 350F.
Spray a 9x13-inch pan with cooking spray; set aside. Mix together milk, soup and cheese - set aside. Combine chicken and ham in small bowl. Add a few tablespoons of the soup mixture to the chopped meat - just enough to bind it together.
Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken and ham. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.