Prep 15 mins
Cook 45 mins
From Cooking with Paula Deen Magazine, March/April 2011. This is how the magazine described the dish: This casserole has all the flavors of Chicken Cordon Bleu--chicken, ham, and cheese--without all that messy rolling and stuffing! We liked the dish, though it wasn't as creamy as we expected. I followed the recipe as written (copied original recipe below) but added a handful of shredded cheddar cheese to the top of the casserole when it was done and baked for another couple of minutes until the cheese was melted. I also used more ham than the recipe called for because I needed to use up the leftovers. Cook time in my over was about 1 hour for the rice to be tender (recipe calls for 45 minutes).
- 2 tablespoons butter
- 1⁄2 large onion, chopped (about 1 cup)
- 2 garlic cloves, minced
- 2 cups shredded cooked chicken
- 3⁄4 cup prediced ham
- 1 cup uncooked long-grain rice
- 1 1⁄4 cups chicken broth
- 1⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 cup freshly grated parmesan cheese
- Preheat oven to 350 degrees. Spray an 11x7-inch baking dish with cooking spray.
- In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until onion is tender. Add chicken and ham; cook until heated through. Add rice, and cook 1 minute, stirring constantly. Stir in chicken broth, milk, salt, and pepper; cook 2 minutes.
- Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.