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Chicken Cordon Bleu Rice Bake Recipe

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This recipe for Chicken Cordon Bleu Rice Bake, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie McAllister


3 T. butter
2 T. cornstarch
2 c. milk
1 T. Dijon mustard
1/4 t. dried basil
1/4 t. dried rosemary
pinch of coarsely ground black pepper

2 T. butter, melted
3/4 c. bread crumbs
1/2 t. dried rosemary
1/2 t. dried basil
1 t. dried parsley

Rice Bake:
2 c. cooked rice
1 1/2 c. cooked chicken
4-6 oz. Swiss cheese, thinly sliced
1 c. thinly sliced ham

Preheat oven to 350. Grease an 8 x 8 inch casserole dish.

To make the sauce, melt butter in saucepan. Whisk the cornstarch into butter until smooth and bubbly. Slowly add milk while stirring. Cook over medium heat until it thickens. Add mustard and spices and stir until thoroughly incorporated.

To make topping, combine melted butter, bread crumbs and spices in a bowl. Stir until spices are evenly distributed through the bread crumbs.

To make casserole, spoon rice into bottom of casserole dish. Spread chicken pieces over top of rice. Spoon half of sauce over chicken, then add the cheese. Top the cheese with the ham. Spoon remaining sauce over ham. Sprinkle the bread crumb topping over the top of dish. Bake for 20 minutes, until cooked through and bubbly.

Number Of Servings:
Number Of Servings:




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