chicken cordon bleu with rice casserole

Name: Chicken Cordon Bleu with Rice Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: - 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

(2 ratings)

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

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!

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(2 ratings)

yield 6 serving(s)

prep time 20 Min

cook time 20 Min

method Bake

Ingredients For chicken cordon bleu with rice casserole

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

How To Make chicken cordon bleu with rice casserole

1
Heat oven to 400°F. Lightly spray a 9” square baking dish non-stick spray; set aside.

2
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.
3
Cook and stir until flour is golden brown. Gradually whisk in stock and milk; simmer until slightly thickened into a béchamel - gravy like, consistency.
4
In large bowl, mix chicken, gravy, ham, crumbled bacon, rice and 1 cup of Provolone cheese. Turn into baking dish.
5
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.
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