Dutch Oven Cordon Bleu
"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...."
INGREDIENTS
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1/4 cup butter
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2 (10 1/2-ounce) cans cream of chicken soup or cream of mushroom
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2 (25-ounce) bags Thawed boneless, skinless chicken breasts tenders
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1/2 pound deli sliced ham
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1/2 pound deli sliced Swiss cheese
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