Chicken Cordon Bleu with Rice Casserole

Renée G.


Tomorrow, April 4th, is National Cordon Bleu Day. Having leftover roast chicken, a small amount of leftover ham and about 2 cups of leftover rice in the fridge, as well as having a little time today to make chicken stock from the bones of the roast chicken ... I put this together to to celebrate a day early. When I cooked all the extra rice last night, I had in mind to make rice pudding today - but plans change.

Now that my fridge is clean, I'll have to start all over with something else tomorrow. Enjoy!

pinch tips: How to Grate Cheese for Easy Clean Up





20 Min


20 Min




2 tbsp. olive oil
½ medium onion, diced
2 tbsp. all-purpose flour
1 cup chicken stock
½ cup evaporated milk
2 cups shredded, cooked chicken
1 cup diced cooked ham
4 slices bacon, cooked and chopped
2 cups cooked, (leftover is okay) rice
1 ½ cups shredded provolone or swiss cheese
¾ cup toasted and seasoned bread crumbs
1 tbsp. melted butter
chopped fresh parsley for garnish, optional

Directions Step-By-Step

Heat oven to 400°F. Lightly spray a 9” square baking dish non-stick spray; set aside.
In a medium size skillet, heat 2 Tbsp. olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a light roux.
Cook and stir until flour is golden brown. Gradually whisk in stock and milk; simmer until slightly thickened into a béchamel - gravy like, consistency.
In large bowl, mix chicken, gravy, ham, crumbled bacon, rice and 1 cup of Provolone cheese. Turn into baking dish.
In another bowl, mix bread crumbs and melted butter. Add remaining ½ cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp, golden and bubbling.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American