Chicken Cordon Bleu And Rice Casserole Recipes

SHORTCUT CHICKEN CORDON BLEU CASSEROLE

Steps:

• Layer rice into an 8x8 baking pan.
• Layer chopped cooked chicken.
• Layer chopped ham.
• Layer Swiss cheese.
• In a small bowl, mix together cream of chicken soup, heavy cream, Dijon mustard and white cooking wine. Drizzle over chicken and spread with a fork to create an even layer of sauce.
• Sprinkle bread crumbs evenly over top.
• Cover and bake at 375˚ for 20 mins. Uncover and bake an additional 15 mins or until bread crumbs are golden brown and center of casserole is hot. (Poke with a fork to check the center)

CHICKEN AND RICE CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350F (180C).
• Spray a 2-quart casserole dish with cooking spray and set aside.
• In a large bowl, combine first 7 ingredients.
• Place chicken mixture in prepared casserole dish and top with shredded cheese.
• Bake, uncovered, for 30 minutes (or until heated through and bubbly).

CHICKEN CORDON BLEU AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.
• Cover tightly with foil; bake 55 to 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
• Place cheese on ham. Bake uncovered 3 to 4 minutes longer or until cheese is melted.

CHICKEN CORDON BLEU RICE CASSEROLE

Steps:

• Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in broth with whisk, followed by milk, and simmer until slightly thickened into a gravy.
• In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
• In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.

CHICKEN CORDON BLEU & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 13 x 9 x 2 inch baking dish with cooking spray.
• Add water, carrots, butter, and rice mix to baking dish. Place chicken on rice mixture and top with ham.
• Cover baking dish with foil and bake for 55 to 60 minutes or until liquid is absorbed and thickest pieces of chicken are no longer pink when cut.
• Place cheese on ham slices and bake uncovered 3 to 4 minutes longer or until cheese melts.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
• Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
• Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
• Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
• Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

AFTER THE HOLIDAYS CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium heat. Coat the hot pan with olive oil; add chicken and cook until browned on all sides, 5 to 7 minutes. Season with paprika, salt, and pepper. Add onion and garlic; cook until softened, about 5 minutes. Add ham and cook for 2 more minutes.
• Mix condensed soups, sour cream, 1/2 cup Swiss cheese, and chicken broth together in a separate bowl. Add to the chicken mixture and stir until well combined. Transfer to a large casserole dish and top with remaining Swiss cheese.
• Cook in the preheated oven until casserole is cooked through and cheese is melted, 20 to 25 minutes.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
• Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
• Bake in preheated oven until golden brown and bubbly, about 30 minutes.

CORDON BLEU CASSEROLE

Steps:

• In a large nonstick skillet, cook ham until browned, 4-5 minutes; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. , In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over ham. , Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

CHICKEN CORDON BLEU OVER RICE

Steps:

• Place ham and chicken in bottom for greased 3-quart casserole dish.
• Mix soup,sour cream and cheese and pour over meat.
• Bake at 350°F for 35-4o minutes.
• Remove from oven and top with bread crumbs.
• Bake another 5 minutes.
• Serve over cooked rice.