Saturday, December 6, 2008

chicken cordon bleu & rice casserole

Chicken Cordon Bleu in casserole form? Easy and delicious!

2 Tbsp EVOO

1 medium onion, finely chopped

1 red bell pepper, diced

1 clove fresh garlic, minced

½ lb diced ham

2 cups cooked shredded chicken breast

4 Tbsp butter

¼ cup flour

½ teaspoon salt

¼ teaspoon black pepper

14 oz can chicken broth

3 Cups cooked rice of choice (I used white long grain)

1 Cup shredded cheddar cheese

1 Cup shredded swiss cheese (use mozzarella if swiss is too strong)

* Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.


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