I have to preface this recipe with a quick story. Sir Nottaguy-Imadad is NOT a fan of Swiss cheese. He says it tastes like sweaty gym socks smell--NASTY! I asked him if he would be willing to at least try to eat some of this casserole and he agreed. End of story--he really liked it and said that I could make again! AND David Riley asked if I could make it again tonight and maybe Saturday. (I think he liked it more than a little!) So here's the recipe. Feel free to modify it and tweak it to your heart's content.
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Chicken Cordon Bleu Casserole
Preheat oven to 400 F
1 Cup sour cream
1 1/2 Cups chicken broth
1 Tbsp. dijon mustard
1/4 tsp. black pepper
In a large bowl, whisk these ingredients together until smooth and creamy. Add:
1 1/2 Cups instant rice, uncooked
1 1/2 lbs. cooked, diced chicken breast
4 1/2 oz. diced, smoked ham
6 oz. shredded Swiss cheese
1 C frozen peas
Stir until well mixed. Pour into a greased 13"x9" baking dish. Spread evenly.
In a small bowl mix:
1 Cup crushed corn flakes
1/2 Cup grated Parmesan cheese
2 Tbsp. melted butter
Evenly sprinkle crumb topping over casserole.
Bake for 25 minutes until casserole is bubbly and topping is golden brown. Let cool for 5 minutes before serving to set.
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Since our family is more into the savory taste, Jessica and I decided that we will be adding more dijon mustard and probably some garlic to this the next time we make it. Eva was intent on picking all of the topping off of her serving and eating it by itself.
I hope you try this and that it makes as big a hit in your family as it did in ours!
2 comments:
once we got to the gym at church, she finally started scarfing dinner :) run around, take a bite, run around, take a bite...lather rinse repeat
That child is so much like you, it really isn't funny, Jessica!
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