Chicken Cordon Bleu Casserole
Such a nice twist to standard chicken cordon bleu…because who tf wants to make that!? I don’t know about you but I’m not a super huge fan of like…a big old chicken breast. This is great for the family and the crunchy cornflake topping is what seals the deal. This also freezes well!
Serving Size: 6-8 servings
Chicken Cordon Bleu Casserole
A VERY easy twist on the traditional chicken cordon blue. The crunch bits of topping are to die for.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
- 1 cup reduced fat sour cream
- 1 1/2 cups reduced sodium chicken broth
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 1/2 cups instant rice, uncooked
- 1 20-ounce package fully cooked frozen diced grilled chicken breast, thawed
- 4 1/2 ounces deli thin sliced smoked ham, cut into pieces
- 1 package sliced aged Swiss cheese, cut into pieces
- 1 cup frozen peas (optional)
- 1 cup corn flakes, crushed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 400°F.
- Whisk together sour cream, chicken broth, Dijon mustard and black pepper in a large bowl until smooth. Add rice, chicken, ham, Swiss cheese and frozen peas. Stir to combine.
- Pour mixture into a 13x9" baking dish and spread evenly.
- Mix together crushed corn flakes, Parmesan cheese, and melted butter in a small bowl. Sprinkle evenly over top of the casserole.
- Bake uncovered on center oven rack for 25 minutes until heated through and topping is golden brown.
Notes: