The first time I had Cordon Bleu was when I was stationed in Germany many years ago. It immediately became a favorite. When done properly it just seemed to melt in my mouth and the flavors came together without one overwhelming the other. I thought there must be a recipe that would work well in a Dutch oven. While not a professional culinary recipe that you might find in a 4-star establishment I know that you will wow your fellow outdoor diners.
This recipe came from George Solomon, Columbia, PA, a Scoutmaster for Troop 281, Pennsylvania Dutch Council.
- 1/4 cup butter
- 2 (10 1/2-ounce) cans cream of chicken soup or cream of mushroom
- 2 (25-ounce) bags Thawed boneless, skinless chicken breasts tenders
- 1/2 pound deli sliced ham
- 1/2 pound deli sliced Swiss cheese
- Coat bottom of 14" Dutch oven with butter.
- Pour 1 can soup into oven and spread evenly.
- Layer chicken tenders, ham slices, and cheese slices evenly over soup.
- Pour second can of soup over the top of the cheese and meat.
- Cook for 25 minutes, using 24 briquettes on the lid and 12 briquettes under the oven, until the soup is bubbling and the chicken is heated through.