Chicken Cordon Bleu Casserole

Name: Chicken Cordon Bleu Casserole
Ingredients: 2 tablespoons butter; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 2 1/2 cups chicken broth; 1 cup long-grain white rice, uncooked, rinsed; 1 (10.75-oz.) can cream of chicken soup; 1 cup ham, diced; 1 cup shredded cheddar cheese; 1/3 cup Parmesan cheese; 1/4 cup sour cream; 2 teaspoons Dijon mustard; 8 slices Swiss cheese; 1/3 cup seasoned breadcrumbs

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Serves: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

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About Chicken Cordon Bleu Casserole

Experience the comforting flavors of a classic dish with this Chicken Cordon Bleu Casserole, a deliciously simple twist on the traditional recipe. Layers of tender chicken, smoky ham, and melted Swiss cheese are baked to perfection in a creamy sauce, all topped with a golden, buttery breadcrumb crust. This casserole captures all the rich, savory elements of Chicken Cordon Bleu but in a convenient, family-friendly form that’s easy to prepare and serve. Whether for a weeknight dinner or a special gathering, this recipe is sure to delight and satisfy with every bite.

Ingredients

2 tablespoons butter

1 small onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

2 1/2 cups chicken broth

1 cup long-grain white rice, uncooked, rinsed

1 (10.75-oz.) can cream of chicken soup

1 cup ham, diced

1 cup shredded cheddar cheese

1/3 cup Parmesan cheese

1/4 cup sour cream

2 teaspoons Dijon mustard

8 slices Swiss cheese

1/3 cup seasoned breadcrumbs

Preparation

01Preheat the oven to 375 F. Coat a 9 x 13-inch casserole dish with cooking spray.

02In a large pot, melt the butter over medium heat. Add the onions and sauté until translucent and tender, about 5 minutes. Add the garlic and thyme and continue to sauté for an additional minute or until the garlic is fragrant.

03Add the broth and rice. Stir to combine. Bring to a boil, then reduce to a simmer. Cover with a lid and simmer over low heat for 15 minutes.

04Turn off the heat, leaving the lid on the pot, and let sit for 10 minutes; do not stir.

05Stir into the rice the cream of chicken soup, milk, chicken, ham, cheddar cheese, Parmesan cheese, sour cream, and Dijon mustard.

06Transfer the mixture to the prepared casserole dish. Evenly top the casserole with slices of Swiss cheese. Sprinkle with breadcrumbs. Bake for 10 to 15 minutes until the cheese on the top has melted and the breadcrumbs are golden brown.

07Let cool for 5 minutes before serving.