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baked chicken cordon bleu cannelloni rolls

★★★★★ 3
a recipe by
Donna Bardocz
Howell, MI

I wanted to come up with a pasta dish that would catch the judges eyes and taste buds and I know this recipe will do just that. It is fancy enough to be served at a dinner party, but easy enough for an everyday meal too. I hope you like this recipe as much as my husband did as he gave it a big 10!

Blue Ribbon Recipe

Chicken cordon bleu is one of my grandson's favorite dishes and he loved this recipe.  The bechamel sauce adds a great creaminess. Make this for your next dinner party and your guests will be very impressed!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 8
prep time 1 Hr 5 Min
cook time 30 Min
method Bake

Ingredients For baked chicken cordon bleu cannelloni rolls

  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    all-purpose flour
  • 2 1/2 c
    milk or half & half
  • 1 1/2 Tbsp
    chicken bouillon granules (or 1-1/2 bouillon cubes, crushed)
  • 1 Tbsp
    dijon mustard
  • 1 1/2 tsp
    worcestershire sauce
  • 1/2 c
    (firmly packed) freshly grated parmesan cheese
  • 8
    lasagna “oven ready” pasta sheets
  • 8
    thinly cut (and pounded out thinner) chicken breasts
  • 2 tsp
    italian seasoning blend
  • 8 slice
    black forest ham
  • 8 slice
    swiss cheese
  • 2 Tbsp
    butter, melted
  • 1/3 c
    freshly made italian bread crumbs
  • 1/2 c
    freshly grated parmesan cheese

How To Make baked chicken cordon bleu cannelloni rolls

  • 1
    Béchamel sauce Directions: Heat milk in a small saucepan. Bring to a boil and remove from heat. Melt 2 tablespoons butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly. Whisk hot milk into flour mixture. Bring to a simmer, whisking frequently. Season with salt, pepper, Dijon mustard, and the Worcestershire sauce to taste. Next add Parmesan cheese set aside to keep warm.
  • 2
    Bring a large pot of water to a boil. Cook Lasagna sheets for 2 minutes. Drain and spread flat on a parchment paper.
  • 3
    Pound chicken thinly and season with an Italian seasoning blend.
  • 4
    Place a slice of ham and fold up a slice of Swiss to encase it, like an tube with the ends closed.
  • 5
    Next take the unseasoned side of your thinly slicked chicken breast and place the rolled ham tube in the middle. Roll chicken up tightly to encase the ham and cheese tubes and use a toothpicks, if desired, to keep ends closed. Roll into the pasta sheet tightly around chicken. Continue on until you have all 8 rolls completed.
  • 6
    Next add the Béchamel sauce into your oven proof baking dish. Add the pasta rolls and baste them with the melted butter. Sprinkle the fresh Italian bread crumbs over top of each roll. Finish off with the freshly grated Parmesan cheese.
  • 7
    Bake in a preheated 375 degree Fahrenheit oven for 30 minutes, or until thermometer placed into the center of each roll registers 165 degrees. Take out of the oven and let set for 7-10 minutes before serving.
  • 8
    Garnish with fresh basil or or parsley for a nice color contrast.

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