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    Home » Recipes » Entree

    Chicken Cordon Bleu Casserole with Rice

    Published: Jan 1, 2016 · Modified: Mar 17, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Chicken Cordon Bleu Casserole

    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 Bleu Casserole with Rice

    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.

    Chicken Cordon Bleu Casserole with Rice recipe

    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

    Chicken Cordon Bleu Casserole with Rice

    This Chicken Cordon Bleu Casserole with Rice recreates the classic flavors you love in an easy one skillet meal!
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    Course: Main
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Calories: 520kcal
    Author: Fox Valley Foodie

    Ingredients

    • 1 tablespoon butter
    • 2 pounds skinless chicken breast (cubed)
    • 8 ounces ham (cubed)
    • ¼ cup dry white wine
    • 10.5 ounce can condensed cream of chicken soup
    • 4 ounces shredded Swiss cheese
    • 1 cup uncooked rice
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon paprika

    Instructions

    • 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.

    Notes

    *Searing the ham can be optional. I do it because deglazing the ham fond helps infuse its deep smokey flavor throughout the casserole.
    You can also use a baking dish rather than a saute pan if you don't have an oven safe saute pan. 
     
    IF YOU LIKED THIS RECIPE check out my Baked Chicken Cordon Bleu recipe as well!

    Nutritional Information

    Calories: 520kcal | Carbohydrates: 30g | Protein: 49g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 1028mg | Potassium: 749mg | Fiber: 1g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 2mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    If you enjoyed my Chicken Cordon Bleu Casserole with Rice recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Rachel

      January 02, 2016 at 7:06 am

      I've had Chicken Cordon Bleu on the brain since one of the cookbooks I got for Christmas had a deconstructed recipe I was planning to try, This looks even easier!

      Reply
      • Michelle

        October 28, 2019 at 6:26 pm

        Flavor was wonderful, but was this supposed to be minute rice? Or should there be more liquid? My regular rice was still crunchy after 40 minutes of cooking.

        Reply
    2. Vickie Vaughn

      January 01, 2016 at 9:58 am

      I like your newsletters, however, since I signed up to receive them, I have been inundated with a ton of spam e-mails. I haven't signed up for anything else in months and months so that's why I am thinking it is your organization. I am very upset. Has this happened to anyone else?

      Reply
      • Fox Valley Foodie

        January 01, 2016 at 11:26 am

        Thank you for your message about receiving unwanted emails. I want to personally assure you the source of these is not my blog.

        My email list is one of my most important traffic sources for my website, so it wouldn't make sense for me to jeopardize my traffic by selling the list to anyone. Additionally, I run security scans daily on my website to ensure there is no malicious viruses that could put any of my reader's computers at risk. Furthermore, I also have my own email on my subscription list, and I have not noticed any influx of spam email, so I suspect your issue is from a different source.

        Last but not least, I am a food blog, and as even a casual observer can tell I put a lot of effort into ensuring I have the highest quality content I can publish. It just wouldn't make sense for me to waste all that effort as a front to scam email addresses. I'm sure there are much more efficient ways to get them!

        Thanks again for reading FoxValleyFoodie.com!

        Reply

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