Instructions: Place a slice of ham and a slice of cheese on each flattened chicken breast and roll up. Secure with toothpicks and roll each in seasoned flour to lightly coat.

Place sliced mushrooms and chicken broth into the bottom of the crockpot.

Next place the chicken breast rolls on top (when I did this... I had a layer of 3 in a sort of triangle and then another layer of three on top of them... I placed them flat so that as they heated up...the cheese would not drip out of the rolls as easily as if they had been placed standing roll ends up.)

I then poured the 2 cans of cream of mushroom soup on top...and finished off with the 1/4 cup of grated Parmesan cheese.

Cover and heat for about 6-7 hours on low.... or 3 to 3 1/2 hours on high.

Make up a large pan of rice and serve the chicken cordon bleu rolls... over the rice and then pour some of the delicious rich creamy sauce over the rice and chicken ...
** I like this better over Egg noodles which I subbed when I was out of rice last time!!

Here are my thoughts- This could be assembled on a cooking day and placed in a gallon Freezer Bucket like Lasagna and frozen until hard and stored in a bag until ready to slide into the crockpot, thaw over night and bake the next day!! I dont have much experience but I want your opinion for those who make lasagna this way!!

"I tried the Chicken Cordon Bleu recipe that Christine submitted. And it is wonderful! I substituted 1 can of Cream of chicken and 1 can of Beefy Mushroom soup for the 2 cans of Cream of Mushroom.

Christine, do you brown the chicken rolls before placing them in the crockpot?

I thought about doing this only for looks. I didnt freeze it, though. I will try that next time!

The taste was wonderful! Definitely 3 burbs!" Jacque

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