Chicken Cordon Bleu is classic. Ham and cheese rolled up in chicken with a delicious sauce, makes this chicken cordon bleu a favorite.

Chicken, Ham and Cheese Roll-Ups 1

Chicken Cordon Blue {Chicken and Ham Rollups} have been a favorite family meal as long as I can remember. Mama would come home from work and start pounding chicken like nobody’s business.

Come to think of it, maybe that’s why we have them so much. I can completely destress by pounding the daylights out of a piece of chicken while creating a meal my family loves.

That’s a total win-win recipe in my book!

I can’t wait to show you how easy this dish comes together.

Chicken Ham and Cheese Roll-ups 2

Place one or two pieces of boneless, skinless chicken into a ziptop bag.

Press as much of the air out of the bag as possible.

Now grab your meat mallet, old rolling pin, or even a cast iron skillet and begin pounding your chicken until it has flattened to about 1/8 inch thick.

Then, spread out a piece of waxed paper or plastic wrap onto your countertop or kitchen sheet pan for the assembly of your chicken, ham and cheese roll-ups.

Now place one slice of your cheese on top of your chicken.

Next, pile a little bit of your shaved ham in the center of the chicken.

Start rolling your chicken, ham and cheese roll-ups jelly roll style until you have then formed with the ham and cheese in the center of your chicken roll-up.

Be sure to tuck the end onto the bottom of your roll-up.

Place all of your chicken ham and cheese roll-ups into a 13×9 baking dish lined with aluminum foil. Sprinkle them with salt and pepper.

Combine sour cream and cream of mushroom soup and spread on top of chicken.

Alternately, if for some reason you have family members who aren’t crazy about having the “sauce” on their chicken, just go ahead and bake the roll-ups without the sour cream and cream of chicken mixture on top at this point.

Place into the preheated oven and bake.

If you baked with the “sauce” on top, then simply serve the chicken with your favorite sides. If you baked without the “sauce”, just place the sour cream and cream of mushroom soup into a small saucepan and warm thoroughly. Then allow each person to add it themselves.

Here’s how I make my Chicken Cordon Bleu recipe.

Chicken Cordon Bleu Recipe

5 from 1 vote
Chicken Cordon Bleu is classic. Ham and cheese rolled up in chicken with a delicious sauce, makes this chicken cordon bleu a favorite.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8


  • 8 boneless, skinless chicken breasts
  • 8 slices Swiss cheese
  • 1/4 pound shaved ham
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 10.5-ounce cream of mushroom soup
  • 1 8-ounce carton sour cream


  • Preheat oven to 400 degrees.
  • Place chicken pieces into ziptop bag and pound until flattened to 1/8″ thickness.
  • Place 1 slice of cheese and shaved ham onto the center of flattened chicken.
  • Roll chicken jelly-roll style, tucking the end of the chicken underneath.
  • Place chicken into 13×9 baking dish lined with aluminum foil.
  • Mix together sour cream and cream of mushroom soup. Spread on top of chicken.
  • Bake for 40 minutes and serve immediately.


Calories: 228kcal | Carbohydrates: 32g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 674mg | Potassium: 488mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.


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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


    1. Thanks! You just solved my weekend cooking problem – quick, easy, sounds delicious. Think Pa will like it, too.

  1. this is one of my faves- we actually dip the chicken in butter and roll in crushed ritz crackers for a special crust instead of the sauce- both sound great! we’ll have to try it your way sometime- thanks for the reminder! gotta do this soon-