Chicken Cordon Bleu Casserole - WBRC FOX6 News - Birmingham, AL

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Makes 4 to 6 servings


This casserole has all the flavors of Chicken Cordon Bleu—chicken, ham, and cheese—without all that messy rolling and stuffing!


2      tablespoons butter

½     large onion, chopped (about 1 cup)

2      cloves garlic, minced

2      cups shredded cooked chicken

¾     cup pre-diced ham

1      cup uncooked long-grain rice

1¼   cups chicken broth

¼     cup milk

½     teaspoon salt

½     teaspoon ground black pepper

1      cup freshly grated Parmesan cheese


1. Preheat oven to 350°. 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 for 2 minutes.

3. Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.



Ham and Potato Soup

Makes 4 to 6 servings


1-tablespoon butter

1-cup pre-diced ham

1/3            cup diced onion

1    teaspoon minced garlic

1    (24-ounce) package refrigerated mashed potatoes*

2    cups chicken broth

1    tablespoon chopped fresh dill

1    (3-ounce) package cream cheese

½   teaspoon ground black pepper

1/8            teaspoon salt

Garnish: chopped fresh dill, small buttery crackers*


1. In a medium saucepan, melt butter over medium-high heat. Add ham, onion, and garlic; and cook until onion is softened and ham is lightly browned.

2. While ham mixture cooks, microwave mashed potatoes according to package directions.

3. Add potatoes, chicken broth, and dill to onion mixture, stirring until well combined. Bring to a boil, and immediately reduce heat to low. Stir in cream cheese, pepper, and salt; cook until cream cheese melts. Ladle soup into individual bowls, and garnish with chopped fresh dill and crackers, if desired.

*We used Simply Potatoes® Traditional Mashed Potatoes and Club® Minis.


Reprinted with permission from Hoffman Media and Cooking with Paula Deen

Noon Cooking - February 17, 2011

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