Making Changes for the Better

I found a new recipe this week that sounded pretty good.  By the time I made a few changes to it, it sounded even better.  Below is the new and improved recipe.  I made it for dinner last night and I can say it was good.  Since there are just 2 of us left in the house now, I didn't want to make it in the big 9x13 pan.  I used 2 of the smaller aluminum pans and froze one of them.  Now I have dinner ready for another night!  YAY!  I forgot to take a picture of it until we were half way through dinner.  I'll take a picture when I cook the other half.

Chicken Cordon Bleu Casserole

3/4cup sour cream

1 can chicken broth

1 Tb. Dijon mustard

¼ tsp black pepper

1 ½ cup instant rice, uncooked

2 cups cooked cubed chicken

½ cup diced ham

1  6 oz. package Swiss cheese slices, cut into small pieces

1 cup frozen peas and carrots

½ cup plain bread crumbs

2 Tb. butter, melted

¼ cup grated Parmesan cheese

Preheat oven to 400 degrees.  Whisk together sour cream, chicken broth, mustard, and pepper in a large bowl until well blended.  Add rice, chicken, ham, Swiss cheese, and peas and carrots.  Mix with a spoon.  Pour into a 9x13 pan or 2 smaller pans for freezing.  Mix bread crumbs, butter, and Parmesan cheese.  Spread evenly over the top of the casserole.  Bake uncovered for 25 to 30 minutes until golden brown.