Cheesy Chicken Cordon Bleu Rice Casserole
borrowed from the Picky Palate
2 Tablespoons extra virgin olive oil
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 Tablespoons butter
¼ Cup flour
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I use Success Boil in the Bag brown rice its very good for casseroles)
1 Cup shredded cheddar cheese
1 Cup shredded swiss cheese---I omit the cheddar and use 2 cups swiss
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 9×13 inch baking dish.
Top with cheddar and swiss cheeses.
Bake for 20-25 minutes.
Cover the dish with foil the last 10 minutes for oozing cheese.
You know how I love a good casserole. This one does not disappoint. It is really easy to put together, the ingredients are pretty basic and the results are delicious. I did make a slight change in that I stir in 1 1/2 cups of cheese into the casserole and sprinkle a 1/2 cup on top. I like more cheese throughout instead of a thick layer on the top. There really isn't that much to say because this dish has made its 4th appearance on our table so its a winner.