Easy Chicken Cordon Bleu With Mushroom Sauce

From: Pismo

On Mar 22, 2009

This was so delicious! My husband and I both loved it! It did take quite a bit longer for the chicken to cook, maybe 30 minutes or more plus about 5-10 minutes for the sauce to bubble, but it turned out really good. Thanks for a great recipe I'm sure I'll be making this again!

From: Chef #799235

On Mar 23, 2008

I absolutely love this dish ... because it makes me look good and gives people the impression that I know what I'm doing in the kitchen!! I used it at a church function for ... um ... 30 people and again today for 15. One thing that I noticed (maybe because I'm making large quantities) is that there's a lot of juice left in the pan before adding the mushroom mixture, so I drain that off. This dish is impressive and the recipe is easy to follow! Thank you!!

From: Barb Gertz

On Apr 11, 2003

Delicious, very easy to make. I used 4 chicken breast, sauted the mushroom before adding to the mushroom soup and sour cream. Didn't need to use toothpicks, they stayed together prefectly. Added the sauce, it took about 30 minutes to heat. Thank you Pam for a great, easy recipe.

From: Bev

On Apr 9, 2003

Pamela, I couldn't believe how easy this was to make and the results were incredible! I used the golden mushroom soup as you suggested and it was just perfect. I prepared exactly as you directed, only using 4 chicken breasts, instead of 6. When I added the sauce to the chicken, it took about another 30 minutes to heat in the pan. My family dined like royality tonight, Pamela, thanks to you! : ) I highly recommend this dish!