This chicken cordon bleu casserole with rice recreates the classic flavors you love in an easy one-skillet meal!
What do greasers, Vice President Nixon, and casseroles have in common? Their best days were in the 1950s. Don’t tell anyone, but I say greasers will always be cooler than hipsters, I still like Ike, and casseroles never go out of style! So roll up those smokes in your sleeve, and let’s recreate the classic chicken cordon bleu flavors in a simple casserole!
Chicken Cordon Blue Casserole
Chicken Cordon Bleu is one of my favorite classic dishes, but I don’t always have the time or energy to make it from scratch. That is why I created this chicken cordon blue casserole with rice, it still has all the classic flavors I love, but in a simpler, one pan, meal! This recipe makes a fantastic weeknight dinner and it is a great way to utilize staples already in your pantry.
What is in Chicken Cordon Bleu Casserole
This casserole features seared ham, chicken, and Swiss cheese mingling with tender rice in a sauce comprised of white wine and cream of chicken soup. I recommend using actual cuts of ham for this recipe rather than deli ham. If substituting deli ham, you can skip the sear.
How to Make Chicken Cordon Bleu Casserole
I prefer to use a saute pan for this dish because the ham can be seared in the same pan the casserole is baked in. If you don’t have an oven safe saute pan, you can certainly pour the casserole mixture into a baking dish instead. Searing ham is optional, but the fold being built up on the bottom of the pan really adds a lot of delicious smoky flavor to the final dish.
The fond is deglazed with white wine. Simply add the wine to the pan and then scrape the burnt-on bits off the bottom of the pan until they incorporate into the liquid. At this point, the cheese, cream of chicken soup, rice, and chicken can be added to the skillet as well and mixed together.
The casserole is baked for 35 minutes at 375 degrees, or until the chicken is cooked through and the rice is tender.
Customize this recipe
My two biggest tips for customizing this recipe deal with the topping. I keep the top plain, however, you can add additional Swiss cheese for a cheesy crust. Alternatively, feel free to use crushed Ritz crackers for a crunchy buttery crust, or even herb stuffing!
I use chicken breasts in this recipe, but boneless skinless chicken thighs work very well as a substitution.
More Casserole Recipes
- Hamburger Hashbrown Casserole – An easy family dinner with simple ingredients.
- Ranch Chicken Jalapeno Popper Casserole – One of my favorites! Every bite explodes with flavor!
- Cheesy Green Bean Casserole – A classic with a twist of smoky bacon.
- Cheesy Hashbrown Casserole – Also known as funeral potatoes.
- Chicken Enchilada Casserole – Big Mexican flavors in a simple casserole.
Chicken Cordon Bleu Casserole with Rice
- 1 tablespoon butter
- 2 pounds skinless chicken breast (cubed)
- 8 ounces ham (cubed)
- 1/4 cup dry white wine
- 10.5 ounce can condensed cream of chicken soup
- 4 ounces shredded Swiss cheese
- 1 cup uncooked rice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Toss cubed chicken in garlic, onion, and paprika seasoning until evenly coated.
- Add butter to saute pan over medium high heat and add cubed ham. Sear ham until the exterior is brown and then remove from pan.*
- Add white wine to the skillet and deglaze, then add cheese, cream of chicken, and rice. Stir until melted, and blended together. Add chicken and ham into the skillet and mix to combine.
- Cover saute pan with lid and place in oven, preheated to 375 degrees, for 35 minutes or until chicken is cooked through and rice is tender.
- Let stand for 10 minutes and serve.
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