Wednesday, August 26, 2009

Chicken Cordon Bleu Casserole

I saw this recipe on the blog Good Thymes and Good Food (check it out in my blog roll!) and it looked really good.. so I decided to give it a try, with a few modifications :) Turned out great!

  • 1 large chicken breast, cooked and shredded
  • 1 cup diced ham
  • 1 cup frozen chopped onions
  • 2 bell peppers
  • 1/2-1 cup diced carrots
  • 2 tbsp butter
  • 2 tbsp flour
  • 1.8 oz package of instant brown rice
  • 1 cup shredded mozzarella cheese
  • garlic to taste
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil

Preheat oven to 350.
Heat olive oil in a large skillet over medium heat.
Add veggies, cover and cook for 5 minutes or until tender.
Add garlic and meats and cook for an additional 5 minutes, until heated through.
Add butter and stir until melted.
Add flour, salt and pepper.
Mix in rice.

Transfer to an 8x8 baking dish and top with cheese.
Bake about 20 minutes.


Rachel said...

Yay! I'm so glad that you made this and enjoyed it. :)

Joelen said...

I love chicken cordon bleu and what a great way to make it into a casserole!

Nancy said...

LOVED this! Made a bunch for freezing as well.... we have a baby coming soon, and we need to have meals handy. However, don't make my mistake and use uncooked rice! We had some crunchy rice in the mix, but a little chicken stock and 10 more minutes of cooking time helped a lot. I also added some extra cooked rice at the end to bulk it up, after my disastrous mistake! LOL - I never know when to use cooked or uncooked rice in recipes - I'm such a novice!

Alyssa said...

This is a very tasty recipe! I am not an instant rice fan so I used 1/2 C. brown rice which I cooked according to standard brown rice instructions. I let the whole mixture cool then assembled it in a plastic/foil lined 9X9 pan and put it in the freezer to be thawed and baked at a later date. Thanks for the recipe!