What do greasers, Vice President Nixon, and casseroles have in common? Their best days were in the 1950s. Well, I say greasers will always be cooler than hipsters, given today’s political climate Nixon may still get my vote, and casseroles never go out of style! So roll up those smokes in your sleeve, and lets recreate the classic Chicken Cordon Bleu flavors in a simple 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 it in a simpler, one pan, meal!
If you want to make this meal extra cheesy, sprinkle a layer of Swiss over the top during the last 10 minutes of baking.
I like using a saute pan for this dish, however just make sure you are smarter than me and remember you cannot grab the saute pan out of the oven with your bare hands. Oops. If you don’t have an oven safe saute pan, you can certainly pour the casserole mixture into a baking dish instead.
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Chicken Cordon Bleu Casserole with Rice
- 1 tablespoon butter
- 2 lbs skinless chicken breast cubed
- 8 oz Ham cubed
- 1/4 cup white wine
- 1 ounce can condensed cream of chicken soup 10.75
- 4 oz shredded Swiss cheese
- 1 cup uncooked rice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Toss cubed chicken in garlic, onion, and paprika seasoning until evenly coated.
- Add butter to saute pan on 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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