Chicken Cordon Bleu Casserole

By angielaine

Use the following to make 2 - 8" pans of casserole or 1 - 13" x 9" pan

Ingredients

• 1/4 cup butter
• 1 cup chopped onion
• 2 tsp minced garlic
• 1/3 cup all-purpose flour
• 1 (32-ounce) carton chicken broth
• 1 cup milk
• 1 Tbsp minced fresh thyme
• 1 Tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups shredded cooked chicken
• 1 (8 ounce) package diced ham
• 1 1/2 cups long-grain rice, cooked according to package
• 1 (6-ounce) package sliced Swiss cheese
• 1 cup panko
• 1 Tbsp butter, melted

Preparation

Step 1

In a large skillet, melt butter over medium heat. Add onion and garlic; cook 5 to 6 minutes or until onion is tender. Add flour, and cook for 2 minutes, stirring constantly. Stir in broth and next 5 ingredients, and cook for 8 to 10 minutes, stirring frequently, or until mixture is thick and bubbly. Remove from heat, and stir in chicken and ham. Spread rice in an even layer in baking dish. Place cheese slices in an even layer over rice. Pour chicken mixture over cheese. In a small bowl, stir together breadcrumbs and butter. Sprinkle over casserole.
Bring casserole to room temperature (if previously frozen) before cooking. Bake at 350 degrees for 45 minutes covered. Uncover and bake another 20 to 30 minutes or until hot and bubbly. Try baking less covered and longer uncovered to brown panko.