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Chicken Cordon Bleu Casserole
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Ingredients
0 of 19 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 375°F. Rinse the rice under cool water for about 1 minute. If using raw chicken, dice it, season it, and sauté it in butter until browned and 165°F, then set it aside.
- 2
Melt the remaining butter in a large pot. Cook the onion for about 5 minutes, until soft, then add the garlic, thyme, and garlic powder for 1 minute.
- 3
Stir in the olive oil, broth, and rinsed rice. Bring to a boil, lower to a simmer, cover, and cook 15 minutes without stirring. Turn off the heat and let it stand covered for 10 minutes.
- 4
Stir in the soup, sour cream, milk, Dijon, cheddar, Parmesan, chicken, and diced ham. Spread it in a greased 9-by-13-inch dish and cover with the Swiss cheese.
- 5
Cover and bake 15 minutes. Mix the melted butter with the breadcrumbs, sprinkle them over the casserole, and bake uncovered for 10 minutes more. Rest 5 minutes so the filling settles.