Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Servings: 6
A lovely casserole dish that you can make-ahead and freeze for days. Made with creamy rice, diced or shredded chicken, ham, and melted Swiss cheese with breadcrumbs that blend so well.
Ingredients
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2 tbsp Butter
½ c. Yellow Onion, diced
3 cloves Garlic, minced
1 tbsp Olive Oil
1 tsp Dried Thyme
½ tsp Garlic Powder
2 ½ c. Chicken Broth
1 ¼ White Long Grain rice, uncooked
10.75 ounces Cream of Chicken Soup
½ c. Sour Cream
1 c. Milk
2 tsp Dijon Mustard
1 c. Cheddar Cheese, shredded
1/3 c. Parmesan cheese, grated
1 c. cooked chicken
8 ounces ham steak, or 1 c. diced ham
9 slices Swiss Cheese
Topping:
1/3 c. Seasoned Breadcrumbs
1 tbsp Melted Butter
How to make Chicken Cordon Bleu Casserole
Prep Work:
1. In a strainer, put the rice and run it under cool water for about a minute to get rid of the excess starch.
2. Ready the cheese, shred and set aside. I suggest using freshly shredded cheese not the package ones as the cellulose in them prevents the cheese from melting. And refrain from using extra sharp or aged cheddar.
3. If planning to use uncooked chicken, make sure to dice it and season it with some salt and pepper. Then, saute the pieces of chicken in butter until cooked through and golden. Set aside.
4. Before cooking, measure out the rest of the ingredients.
Let’s start cooking!
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a skillet, melt 2 tbsp butter. Once melted, add the diced onions and cook for about 5 minutes until soft.
Step 3: Add in the garlic, garlic powder, and thyme. Cook for another minute.
Step 4: Stir in the olive oil, chicken broth, and rice.
Step 5: Bring this to a boil, then decrease the heat to a simmer. Continue to cook for 15 minutes more, covered tightly. DO NOT STIR.
Step 6: Turn the heat off and leave the lid on. Allow the casserole to sit for at least 10 minutes. DO NOT STIR.
Step 7: Add the cream of chicken soup, sour cream, milk, Dijon mustard, cheddar plus Parmesan cheese, and cooked chicken or ham. Stir to incorporate.
Step 8: Into a lightly greased 9 x 13-inch casserole dish, transfer the mixture and top with Swiss cheese. Place inside the preheated oven, covered. Bake for about 15 minutes.
Step 9: Meanwhile, mix the melted butter and breadcrumbs. Sprinkle this on top of the casserole. Continue to bake the casserole for another 10 minutes, uncovered.
Step 10: Before serving, allow the casserole to stand for at least 5 minutes.
Notes:
Make-Ahead Method:
1. Make this casserole 2 days ahead. Assemble and store in the fridge.
2. Feel free to freeze the unbaked casserole one more day. When ready to eat, defrost in the fridge overnight.
3. Allow the casserole to sit for at least 30 minutes before baking. Then, place in 350 degrees preheated oven and bake for about 25 to 30 minutes, covered.
Storage:
1. To store the casserole, transfer in an airtight container and store in the fridge for up to 3 days.
2. Or freeze for up to 3 months.
3. Simply microwave the frozen leftovers for a quick lunch.
4. To reheat, defrost the casserole in the fridge overnight. Bake in a 350 degrees oven until heated through, covered. The time depends on the portion size you are reheating.
5. Halfway through steaming, add the broccoli and 2 cups of fresh florets to the rice, then replace the lid.
Nutrition Facts:
Calories: 499kcal | Carbohydrates: 15g | Protein: 31g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 115mg | Sodium: 1659mg | Potassium: 439mg | Fiber: 1g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 21mg | Calcium: 507mg | Iron: 2mg
Ingredients
- 2 tbsp Butter
- ½ c. Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 tsp Dried Thyme
- ½ tsp Garlic Powder
- 2 ½ c. Chicken Broth
- 1 ¼ White Long Grain rice, uncooked
- 10.75 ounces Cream of Chicken Soup
- ½ c. Sour Cream
- 1 c. Milk
- 2 tsp Dijon Mustard
- 1 c. Cheddar Cheese, shredded
- 1/3 c. Parmesan cheese, grated
- 1 c. cooked chicken
- 8 ounces ham steak, or 1 c. diced ham
- 9 slices Swiss Cheese
- Topping:
- 1/3 c. Seasoned Breadcrumbs
- 1 tbsp Melted Butter
Instructions
Prep Work:
1. In a strainer, put the rice and run it under cool water for about a minute to get rid of the excess starch.
2. Ready the cheese, shred and set aside. I suggest using freshly shredded cheese not the package ones as the cellulose in them prevents the cheese from melting. And refrain from using extra sharp or aged cheddar.
3. If planning to use uncooked chicken, make sure to dice it and season it with some salt and pepper. Then, saute the pieces of chicken in butter until cooked through and golden. Set aside.
4. Before cooking, measure out the rest of the ingredients.
Let’s start cooking!
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In a skillet, melt 2 tbsp butter. Once melted, add the diced onions and cook for about 5 minutes until soft.
Step 3: Add in the garlic, garlic powder, and thyme. Cook for another minute.
Step 4: Stir in the olive oil, chicken broth, and rice.
Step 5: Bring this to a boil, then decrease the heat to a simmer. Continue to cook for 15 minutes more, covered tightly. DO NOT STIR.
Step 6: Turn the heat off and leave the lid on. Allow the casserole to sit for at least 10 minutes. DO NOT STIR.
Step 7: Add the cream of chicken soup, sour cream, milk, Dijon mustard, cheddar plus Parmesan cheese, and cooked chicken or ham. Stir to incorporate.
Step 8: Into a lightly greased 9 x 13-inch casserole dish, transfer the mixture and top with Swiss cheese. Place inside the preheated oven, covered. Bake for about 15 minutes.
Step 9: Meanwhile, mix the melted butter and breadcrumbs. Sprinkle this on top of the casserole. Continue to bake the casserole for another 10 minutes, uncovered.
Step 10: Before serving, allow the casserole to stand for at least 5 minutes.
Notes:
Make-Ahead Method:
1. Make this casserole 2 days ahead. Assemble and store in the fridge.
2. Feel free to freeze the unbaked casserole one more day. When ready to eat, defrost in the fridge overnight.
3. Allow the casserole to sit for at least 30 minutes before baking. Then, place in 350 degrees preheated oven and bake for about 25 to 30 minutes, covered.
Storage:
1. To store the casserole, transfer in an airtight container and store in the fridge for up to 3 days.
2. Or freeze for up to 3 months.
3. Simply microwave the frozen leftovers for a quick lunch.
4. To reheat, defrost the casserole in the fridge overnight. Bake in a 350 degrees oven until heated through, covered. The time depends on the portion size you are reheating.
5. Halfway through steaming, add the broccoli and 2 cups of fresh florets to the rice, then replace the lid.
