Chicken Cordon Bleu Casserole (Cooking With Paula Deen Magazine) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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From Cooking with Paula Deen Magazine, March/April 2011. This is how the magazine described the dish: This casserole has all the flavors of Chicken Cordon Bleu-chicken, ham, and cheese-without all that messy rolling and stuffing! We liked the dish, though it wasn't as creamy as we expected. I followed the recipe as written (copied original recipe below) but added a handful of shredded cheddar cheese to the top of the casserole when it was done and baked for another couple of minutes until the cheese was melted. I also used more ham than the recipe called for because I needed to use up the leftovers. Cook time in my over was about 1 hour for the rice to be tender (recipe calls for 45 minutes). Ingredients:
2 tablespoons butter |
1/2 large onion, chopped (about 1 cup) |
2 garlic cloves, minced |
2 cups shredded cooked chicken |
3/4 cup prediced ham |
1 cup uncooked long-grain rice |
1 1/4 cups chicken broth |
1/4 cup milk |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees. Spray an 11x7-inch baking dish with cooking spray.
2. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until onion is tender. Add chicken and ham; cook until heated through. Add rice, and cook 1 minute, stirring constantly. Stir in chicken broth, milk, salt, and pepper; cook 2 minutes.
3. Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.
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