Friday, May 22, 2009

Chicken Cordon Blue Casserole

I purchased some photo editing software a month or so ago, but I never got around to learning how to use it. I made this casserole for our dinner the other night and when it was finally done, it was dark outside. The pictures I took all turned out dark and awful! I couldn't not (yes, I realize that's a double negative, I'm using it for effect) share the recipe, but I was embarrassed by my dark photography. Thank goodness for that software, I was able to enhance the light enough on this picture so ya'all bloggity readers can tell how yummy the recipe actually was.

Chicken Cordon Blue Casserole
From: Lauren's Kitchen


2 T olive oil
1 medium onion, finely chopped (next time I'll probably use two, we like onion)
1 bell pepper, diced (I left out, I don't like green bell peppers that much)
1 clove garlic, minced
1/2 lb diced ham
2 c cooks, shredded chicken breast (I used a pound package)
4 T butter
1/4 c flour
1/2 t salt
1/4 t pepper
14 oz can chicken broth
3 cups cooked rice (I used cooked minute rice and it worked just fine)
1 c shredded cheddar
1 c shredded mozzarella or swiss

Preheat oven to 350°

I precooked the chicken by poaching it in a pot of water with chicken granules for about 25 minutes. Allow to cool and shred with your hands or a fork.

Heat oil in a large skillet over medium heat and saute the onion and peppers until tender.

Add garlic, chicken and ham and cook until heated through, another 5 minutes or so.

Add the butter and once melted, sift on the flour salt and pepper and stir. You're making a roux here so allow to cook for a few minutes while the mixture thickens.

Stir in the chicken broth and rice.

Pour the mixture into a 9x13 casserole and top with the cheese mixture. Bake for 20-25 minutes until cheese is melty and yummy. You might need to cover with foil to keep from overbrowning the cheese while the casserole heats through.

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