Chicken Cordon Bleu Casserole

Chicken cordon blue, in casserole form, because why not.

Chicken Cordon Bleu

2 Tbsp. Butter

1/2 Yellow Onion, diced

3 Cloves Garlic, minced

1 Tbsp. Olive Oil

1 Tsp. Dried Thyme

2 1/2 Cups Chicken Broth

1 1/2 Cups White Long Grain rice, uncooked

10.75 oz. Cream of Chicken Soup

1/2 Cup Sour Cream

1 cup Milk

1 Tbsp. Dijon Mustard

1 Cup Cheddar Cheese, shredded

1/3 cup Parmesan cheese, grated

1 Cup Rotisserie Chicken, cubed

8 oz. Ham Steak, or 1 Cup Diced Ham

9 Slices Swiss Cheese

Topping

1/3 Cup Seasoned Breadcrumbs

1 Tablespoon Melted Butter

Pre-heat oven to 350 degrees Fahrenheit. 

In a bowl add the seasoned breadcrumbs and toss with melted butter, set aside.

In a casserole pan add in the rice, onion, garlic, olive oil, thyme, chicken broth, cream of chicken soup, sour cream, milk, Dijon mustard, and mix until well combined.

Add in the chicken, ham, cheddar cheese, parmesan. Top with Swiss cheese slices and breadcrumbs. Cover with aluminum foil and bake for 35. Then remove foil and bake for an additional 10-15 minutes. Or until rice is fully cooked through and top is golden brown. 

Remove from the oven and allow to cool for 7-10 minutes.

Serve along some roasted broccoli and enjoy.