Dutch Oven Cordon Bleu

Dutch Oven Cordon Bleu

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 Servings

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


  1. Coat bottom of 14" Dutch oven with butter.
  2. Pour 1 can soup into oven and spread evenly.
  3. Layer chicken tenders, ham slices, and cheese slices evenly over soup.
  4. Pour second can of soup over the top of the cheese and meat.
  5. 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.

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