Thursday, February 24, 2011

Chicken Cordon Bleu Casserole

Source: Lauren's Kitchen

Serves: 2


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped (I omitted)
  • 1 bell pepper, diced (I omitted)
  • 1 clove garlic, minced
  • 1/2 lb diced ham
  • 2 cups cooked, shredded chicken breast
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 14 oz. chicken broth
  • 3 cups cooked rice
  • 1 cup shredded cheddar cheese (I omitted)
  • 1 cup shredded Mozzarella or Swiss cheese (I omitted)

  1. Pre-heat oven to 350°.
  2. Cut the chicken into thin strips and then cook in a skillet. Once the chicken has cooled, shred it.
  3. Heat the olive oil in a large skillet on medium heat. Add the onions and peppers and cook for about 5 minutes.
  4. Add the garlic, chicken and ham and cook for another 5 minutes.
  5. Add the butter. Once it is melted, stir in the flour, salt and pepper. 
  6. When everything is combined, slowly stir in the chicken broth, and then the rice.
  7. Spoon the mixture into a 9x13 baking dish and sprinkle the cheese on top.
  8. Bake for approximately 20-25 minutes. If you sprinkled cheese on top, cover with tin foil for the last 10 minutes or so. 

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