Ingredients
-
2
-
1/2
-
2
-
2
-
3/4
-
1
-
1 1/4
-
1/4
-
1/2
-
1/2
-
1
-
-
-
-
Directions
Chicken Cordon Bleu Casserole (Cooking With Paula Deen Magazine), From Cooking with Paula Deen Magazine, March/April 2011 This is how the magazine described the dish: This casserole has all the flavors of Chicken Cordon Bleu–chicken, ham, and cheese–without all that messy rolling and stuffing! We liked the dish, though it wasn’t as creamy as we expected I followed the recipe as written (copied original recipe below) but added a handful of shredded cheddar cheese to the top of the casserole when it was done and baked for another couple of minutes until the cheese was melted I also used more ham than the recipe called for because I needed to use up the leftovers Cook time in my over was about 1 hour for the rice to be tender (recipe calls for 45 minutes)
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. Spray an 11x7-Inch Baking Dish With Cooking Spray. |
|
2
Done
|
in a Medium Saucepan, Melt Butter Over Medium-High Heat. Add Onion and Garlic; Cook Until Onion Is Tender. Add Chicken and Ham; Cook Until Heated Through. Add Rice, and Cook 1 Minute, Stirring Constantly. Stir in Chicken Broth, Milk, Salt, and Pepper; Cook 2 Minutes. |
|
3
Done
|
Pour Mixture Into Prepared Baking Dish. Sprinkle With Cheese. Cover and Bake For 45 Minutes or Until Rice Is Tender. |
