Chicken Cordon Bleu Casserole (Cooking With Paula Deen Magazine)

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).

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 Casserole

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees. Spray an 11x7-inch baking dish with cooking spray.
2. 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.
3. Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.