Wednesday, December 3, 2008

Easy chicken cordon bleu

1 TBL butter
4 boneless chicken breast cooked and shredded or cubed
1/4 white wine (or cooking wine)
1 can cream of chicken soup
1/2 cup shredded swiss cheese
1/2 cup diced ham (i use lunch meat slices ripped up)

In skillet cook chicken in butter until chicken is cooked through. Remove chicken.
In same skillet add wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
Return chicken to skillet, reduce heat to low.
Cover and cook for 5-7mins or until all is warm.
Serve over egg noodles or rice.

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