Chicken Cordon bleu bundles. Cordon bleu with a twist! So GOOD!

Chicken Cordon Bleu Bundles

Chicken Cordon Bleu Bundles

Chicken Cordon Bleu Bundles

Let me just say, these Chicken Cordon Bleu Bundles are ahhh-mazing.  If you love chicken cordon bleu, you will most definitely love this simplified version with a big twist.  They are SO good.  And they are requested any time we have company!

Also, they freeze incredibly well if you freeze them before baking.  Aaaaand, they taste delicious cold too as a sandwich pocket!  So good!  So, you’ve got to try this.

Chicken Cordon Bleu Bundles


1 ½  lbs. chicken cooked and chopped

36 rhodes dinner rolls

1 lb. deli ham chopped up

1 ½ lbs. swiss cheese grated

2 tbs. Oregano (more or less depending on how much you like)

2 egg whites

1 can cream chicken soup

11/2 cups milk


About an hour before you plan to make the bundles, pull the rolls out of the freezer and place on greased baking sheet to thaw.  Cover with a piece of plastic wrap that has been sprayed with cooking spray.

You can use rotisserie chicken already cooked, or cook your own chicken and chop it up while you are waiting for rolls to thaw.  Also while rolls are thawing chop your ham and grate the cheese.

In a large bowl mix up chicken, ham, cheese and oregano.

Take 2 thawed Rhodes dinner rolls and flatten out together to make one large roll flattened.  Fill with ¼-1/3 cup of filling, close-up pocket, pinch tightly so that it doesn’t come undone and place seam side down on baking sheet.  Continue with remaining rolls.  You will end up with 18 bundles.  It will take 2 cookie sheets to bake these.  OR you could bake half and freeze the other half before baking them.  For the bundles being baked, lightly coat with egg-white wash.  Bake at 350 for 17-20 minutes.  Will be golden brown when finished.

If you want to freeze some, freeze them on a baking sheet for an hour, then place in Ziploc bag for storing.  Remove, thaw and bake according to directions above!

While baking, mix together soup and milk over medium heat.  Serve over rolls, and top with a pinch of oregano.


Print the recipe HERE

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