Time 45m Number Of Ingredients 9 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)
Time 1h20m Yield 8 Number Of Ingredients 7 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.
Time 40m Number Of Ingredients 8 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).
Time 40m Yield 6 Number Of Ingredients 12 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.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 7 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.
Time 1h Yield 6 servings Number Of Ingredients 12 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.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
Time 55m Yield 8 serving(s) Number Of Ingredients 6 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.
More about “chicken cordon bleu rice casserole recipes”
Time 55m Yield 8 Number Of Ingredients 9 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.
