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Chicken Cordon Bleu Casserole (Cooking With Paula Deen Magazine)

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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).”
READY IN:
1hr
SERVES:
4-6
YIELD:
1 Casserole
UNITS:
US

Ingredients Nutrition

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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