Such a classic dish... Images of French Aristocracy, Kings and Princes and court dinners...
Well, not really. Despite the classic name, with hints of old world French Cooking Schools, the Chicken Cordon bleu dish is not only NOT old school, NOT European, Not French, and the earliest reference to the dish is in the New Yorker in 1967. So, not a classic and easily adapted to something fun, VERY tasty and one of the easiest left over recipes possible.
If you happen to be serving a lighter soup, like this bisque, they make great little faux sandwiches to add a little heft to the meal.
All the classic tastes of the non-classic dish.
All in an easy to make portable little treat.
Perfect for a party tray, appetizer or as the sandwich for a soup and sandwich combination...
All you need is...
a can of store bought Crescent Rolls
A thick slice of Ham (sliced into strips)
Pieces of a Rotisserie Chicken, deboned (I used the meat from a leg/thigh quarter, cut into strips about the same size as the Ham)
Some Swiss Cheese (cut into same size strips)
Mustard (whole grain mustard works GREAT for this as the little mustard seeds pop open as the dish cooks and really adds LOTS of flavor)
and Italian Seasoned Bread Crumbs
Not too complicated...
Roll out the crescent dough
Little bit of mustard
Little bot of Ham
Little bit of Chicken
Little bit of Swiss Cheese
Roll up Crescent
Brush with butter and sprinkle some bread crumbs
Bake at 375 for 16 minutes
Serve HOT and ENJOY!
And one more of my "52 Uses For a Rotisserie Chicken"!
And if you think you might want to give this dish a try yourself (very easy), please take a minute and "Pin" it to your Pinterest Boards. And if you want to see more of my Rotisserie Chicken Recipes, feel free to join the fun and Follow me...