Sunday, November 30, 2008

Cheesy Chicken Cordon Bleu Rice Casserole

Here is another family favorite we've discovered thanks to pickypalate. I'm not a huge casserole person but I think the addition of bell peppers to this recipe makes it look prettier and adds more flavor compared to the average rice casserole dish. Check out the other recipes on her site...I do!! She has some terrific recipes that are easy and ingredient friendly. (Her photos are also top notch!) Thanks Jenny at Picky Palate!!

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
½ lb diced ham
2 Cups cooked shredded chicken breast
4 Tablespoons butter
¼ Cup flour
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I used white long grain)
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese

Preheat oven to 350 degrees F.
Heat oil into a large 5 qt rimmed skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

6-8 servings

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