Best Chicken Cordon Bleu Stroganoff Recipes

CHICKEN CORDON BLEU STROGANOFF

Chicken Cordon Bleu Stroganoff image

I enjoy beef Stroganoff but wanted a version with chicken. For a French twist, I added ham, Swiss and Dijon. It quickly became a family favorite. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
1/3 cup white wine or additional chicken broth
1 tablespoon Dijon mustard
4 cups uncooked whole wheat egg noodles
2 cups cubed cooked chicken breast
3/4 cup cubed fully cooked ham
1/2 cup shredded Swiss cheese, divided
1/2 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, thinly sliced

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil., Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted., Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.

Nutrition Facts : Calories 308 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 732mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN CORDON BLEU STROGANOFF RECIPE

Chicken Cordon Bleu Stroganoff Recipe image

I enjoy beef Stroganoff but wanted a version with chicken. For a French twist, I added ham, Swiss and Dijon. It quickly became a family favorite. -Jeanne Holt, Mendota Heights, Minnesota

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
1/3 cup white wine or additional chicken broth
1 tablespoon Dijon mustard
4 cups uncooked whole wheat egg noodles
2 cups cubed cooked chicken breast
3/4 cup cubed fully cooked ham
1/2 cup shredded Swiss cheese, divided
1/2 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, thinly sliced

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil.
Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted.
Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.
Yield: 6 servings.
Originally published as Chicken Cordon Bleu Stroganoff in Taste of Home
December 2014, p32
Nutritional Facts
1/3 cups equals 308 calories, 9 g fat (3 g saturated fat), 61 mg cholesterol, 732 mg sodium, 29 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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CHICKEN CORDON BLEU STROGANOFF

Chicken Cordon Bleu Stroganoff image

I enjoy beef Stroganoff but wanted a version with chicken. For a French twist, I added ham, Swiss and Dijon. It quickly became a family favorite. -Jeanne Holt, Mendota Heights, Minnesota

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
1/3 cup white wine or additional chicken broth
1 tablespoon Dijon mustard
4 cups uncooked whole wheat egg noodles
2 cups cubed cooked chicken breast
3/4 cup cubed fully cooked ham
1/2 cup shredded Swiss cheese, divided
1/2 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, thinly sliced

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil., Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted., Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.