Chicken Cordon Bleu Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
567 kcal
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Course
Main Course
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Cuisine
American
Chicken Cordon Bleu Casserole
Description
Chicken Cordon Bleu Casserole layers tender cooked chicken, diced ham or ham steak, Swiss cheese slices, and shredded cheddar cheese mixed into a creamy base consisting of cream of chicken soup, sour cream, Dijon mustard, chicken broth, milk, and seasonings. Rice is cooked and strained to remove excess starch before combining with the rest of the ingredients, which helps prevent sticking and promotes even cooking. The casserole is topped with a buttered seasoned breadcrumb topping for texture contrast.
The casserole is best baked covered at 350°F, allowing the flavors to meld and the topping to crisp to a light golden brown. It can incorporate fresh broccoli added midway during cooking. Served warm, it is a satisfying main dish that combines familiar flavors in a comforting baked format.
The casserole can be prepared ahead and refrigerated for up to 2 days before baking or frozen for longer storage. Defrosting in the refrigerator overnight prior to baking improves reheating results. Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months and can be reheated in the oven or microwave.
Ingredients
- 2 Tablespoons butter
- ½ cup yellow onion diced
- 3 cloves garlic minced
- 1 Tablespoon olive oil
- 1 teaspoon thyme dried
- ½ teaspoon garlic powder
- 2 ½ cups chicken broth
- 1 ¼ cups long grain white rice uncooked
- 10.75 oz. cream of chicken soup
- ½ cup sour cream
- 1 cup milk
- 2 teaspoons Dijon mustard
- 1 cup cheddar cheese shredded
- 1/3 cup Parmesan Cheese grated
- 1 cup chicken cooked
- 8 oz. ham steak or 1 cup diced ham
- 9 lices swiss cheese
Topping
- 1/3 Cup seasoned breadcrumbs
- 1 Tablespoon butter melted
Instructions
- Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 +3/4 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.
Prep Work
- Place the rice in a strainer and run it under cool water for 1 minute. This rids it of excess starch which will help to prevent it from sticking to the bottom of the pot when cooked.
- Shred the cheese and set aside, it will melt better if it’s not cold when added. Avoid packaged shredded cheese as it contains cellulose which prevents it from melting well. This is the brand I prefer for cheddar. Avoid using extra sharp or aged cheddar.
- If using uncooked chicken, diced it and season with salt and pepper. Sauté in butter until golden and cooked through. Set aside.
- Measure out remaining ingredients prior to cooking.
Cooking Instructions
- Preheat oven to 375 degrees.
- Melt 2 Tablespoons butter and add the diced onions. Cook until softened, about 5 minutes.
- Add the garlic, garlic powder, and thyme. Cook for one more minute.
- Add olive oil, chicken broth, and rice. Stir to combine.
- Bring to a boil and reduce to a simmer. Cover tightly and cook for 15 minutes. Do not stir.
- Turn off heat, leave the lid on and let it sit for 10 minutes, do not stir. Any rice stuck on the bottom will release during this time.
- Add the cream of chicken soup, sour cream, milk, Dijon mustard, cheddar + Parmesan cheese, and cooked chicken/ham. Stir to combine.
- Transfer to a lightly greased 9 x 13 casserole dish. Top with Swiss cheese. Cover and bake for 15 minutes.
- Combine the melted butter and breadcrumbs. Sprinkle over the top of the casserole and bake for 10 more minutes, uncovered.
- Let it stand for 5 minutes prior to serving.
Notes
- Add 2 cups fresh broccoli florets halfway through rice cooking for extra vegetables.
- The casserole can be assembled and refrigerated up to 2 days before baking.
- Freeze unbaked casserole for up to 3 months; thaw in refrigerator overnight before baking.
- Bake covered at 350°F for 25-30 minutes; uncover near the end for a crisper topping if desired.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
- Reheat frozen leftovers in microwave for convenience or bake until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 1659mg | 69% |
| Potassium | 471mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 929IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 517mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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