Chicken Cordon Bleu Casserole

Source- Lauren's Kitchen

I've never had Chicken Cordon Bleu.  For some reason I always assumed that it had bleu cheese, and I don't think I'd like it.  But when this recipe popped up in my Google Reader I thought the pictured looked so good that I at least had to check out the ingredients. 

Turns out I liked everything that you use, so I had to make this eventually.  Eventually became this past week when I added it to the weekly menu.  It uses ham, and I still have some left in the freezer. 

Ingredients

• 2 T EVOO
• 1 medium onion, finely chopped
• 1 bell pepper, diced
• 1 clove garlic, minced
• 1/2 lb diced ham
• 2 c cooks, shredded chicken breast (used 2 fairly large chicken breasts)
• 4 T butter
• 1/4 c flour (had to use cornstarch)
• 1/2 t salt
• 1/4 t pepper
• 14 oz can chicken broth
• 3 cups cooked rice (I used brown)
• 1 c shredded cheddar
• 1 c shredded mozzarella or swiss (used 2 cups mozzarella)

Preparation

• Preheat oven to 350.
• I cooked the chicken on our George Foreman. Then I shredded from there.
• Heat oil in a large, rimmed skillet over medium heat. (used Dutch oven)
• Add the onions and peppers and cook for about 5 minutes, until tender.
• Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.
• Add the butter until it is melted, then stir in the flour, salt and pepper until combined.
• Slowly stir in the chicken broth, then mix in the rice.
• Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.
• Bake for 20-25 minutes.

Review & Changes-  This recipe was really good.  I really, really liked it.  And it makes lots, so you get lots of leftovers to enjoy it longer. 

I wouldn't change anything.