A variant on the classic chicken cordon bleu which has the chicken baked in a wine and mushroom sauce.
Great recipe! I took the advice of other raters and cooked it 30 mins covered and 15 mins uncovered to make sure it was done--it came out just right! I added a little extra milk (which I substituted for wine) for a little bit of a thinner sauce which worked out well. Preperation takes about 20 mins, but after that it is easy enough and tastes great! Thanks for the recipe Lois! - 01 Nov 2005 (Review from Allrecipes USA and Canada)
This was a FANTASTIC version of Cordon Bleu! We love curry, so this dinner was enjoyed by the whole gang. I always double the sauce, no matter what I'm cooking, but I used Golden Mushroom and roasted garlic soups, omitted the salt (soup has enough) added garlic and onion powders and used more curry then called for. I double breaded the chicken and placed them in the fridge for about thirty minutes so the crumbs would adhere better while frying. I also used my Fry Daddy to save on time. I too sauteed my mushrooms and then placed them on top of the casserole. Thanks so much Lois; I only wish there were leftovers! - 21 Feb 2003 (Review from Allrecipes USA and Canada)
This recipe was OK but I found the Chicken Cordon Bleu II found on this site to be much much better. - 10 Aug 2002 (Review from Allrecipes USA and Canada)