I hate trying to figure out what to fix for dinner when I come home from work. I didn't make out a menu for this week and now I'm paying for it. Hubby was out of town last week so dinner was whatever I had on hand. I went out with friends for Mexican one night and I had enough leftover to have dinner again the next night. I enjoyed the break from cooking, but Hubby is home now so the cooking must resume. I looked through some recipes I hadn't tried and found this one. I cut the recipe in half in case we didn't like it. I wish I hadn't now so I could have put the other half in the freezer. Oh well, live and learn.
Chicken Cordon Bleu Casserole
3/4 cup sour cream or plain yogurt
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 shredded Swiss cheese
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 or plain yogurt, 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.
Tip: If you don't care for sour cream, you can substitute plain yogurt.
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