Chicken Cordon Bleu Skillet

 Chicken Cordon Bleu is one of my favorites so I was excited to try this recipe.  This meal is very easy to prepare and tastes delicious.  Start by cooking some egg noodles.  In a skillet, add some butter and cook up your diced chicken.  I added  some mushrooms to the chicken.   I then added the remaining ingredients and mixed well.  When the cheese was melted and the chicken no longer pink, I added the noodles, stirred, heated through and served.

It was a hit.  The family enjoyed the meal and it was easy to prepare.

Chicken Cordon Bleu Skillet
From Taste of Home Adapted by From My Southwest Kitchen


Ingredients:
8 ounces uncooked medium egg noodles (about 5 cups)
1 pound boneless skinless chicken breasts, cut in 1-inch pieces
3/4 cup sliced mushrooms
1/2 teaspoon pepper
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded Gruyere cheese
1/2 cup cubed fully cooked ham
1/4 white wine
Fresh parsley for garnish

Directions:
1. Cook noodles according to package directions; drain.
Meanwhile, sprinkle chicken with pepper.
2. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just for about 2 minutes and then stir in the mushrooms.  Cook for another 2 -3 minutes.
3.  Stir in soup, cheese, ham and wine; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles and warm through. Sprinkle with parsley.

Makes 4 servings

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