Chicken Cordon Bleu Casserole

  • 2 T. butter
  • ½ c. diced onion
  • 3 cloves minced garlic
  • 1 tsp. dried thyme
  • 2 ½ c. chicken broth
  • 1 ¼ c. uncooked white rice
  • 1 can cream of chicken soup
  • ½ c. plain yogurt
  • 1 c. milk
  • 2 tsp. grainy mustard
  • 1 c. shredded cheddar cheese
  • ⅓ c. grated Parmesan cheese
  • 1 c. chopped cooked chicken
  • 1 c. diced ham
  • 1 c. crushed butter crackers
  • 1 T. melted butter

Preheat the oven to 375° F.

Melt the 2 tablespoons of butter in a deep skillet and add the diced onions. Cook until softened, about 5 minutes. Add the garlic and thyme. Cook for one more minute.

Add the chicken broth and rice. Stir to combine. Bring to a boil and reduce to a simmer. Cover tightly and cook for 15 minutes. Do not stir.

Turn off the heat, remove the lid, and let it sit for 10 minutes, do not stir.

Add the cream of chicken soup, yogurt, milk, mustard, cheddar and Parmesan cheese, and the cooked chicken and ham. Stir to combine.

Transfer to a lightly greased casserole dish. Combine the crushed crackers and melted butter. Sprinkle over the top of the casserole and bake for 25 minutes, uncovered. Allow the casserole to rest for 5 minutes prior to serving.

  • Yields: 8 servings
  • Preparation Time: 1 hour

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