Chicken Cordon Bleu Casserole

This is a great feel good dish with a gourmet flare.







Serves 10 big helpings

3 c. rice, uncooked
6 c. water
3 cans cream of chicken soup
16 oz. sour cream
1 lb swiss cheese, cubed
1 C. ham, cubed
2 C. chicken breast halves, cooked and cubed
1 onion, diced
2 stalks of celery, sliced
1/4 c. margarine or butter
1/4c. crushed corn flake crumbs
worcesterhire sauce, optional
garlic salt, optional

Directions

Cook rice with 6 cups of water on the stove or in a rice cooker. Place cooked rice in a 9x13 inch pan. Put 2 Tbs of butter in a hot pan. Dice the onion and celery and saute in the hot pan with butter. While that is sauteing dice the ham and cook the cubed chicken. Mix the soup, sour cream, swiss cheese in a bowl and add to the sauted celery and onion. Add worcesterhire and garlic salt if desired. Then add the chicken and ham and mix all the ingredients together in the hot pan. Pour the sauce over the rice. Top with cornflake crumbs and melted butter. Baket at 350 until bubbly (approximately 30 minutes). Meat and rice can be adjusted to how much you desire.

I like to divide the rice in a glass 8x8 and a tin foil 8x8 pan because it makes so much. This way we can have one hot and ready for dinner that night and put the other one in the freezer for another night. It also makes for a great emergency meal for a neighbor or friend. I make sure to put a double wrap of siran wrap and tinfoil over the tinfoil 8x8 pan to prevent freezer burn. To cook the freezer one preheat the oven to 300 degrees and cook for 1 hour to hour and a half - depends on your oven and when it gets bubbly. You can also put the casserole in the fridge the night before to thaw and then cook it the next day at 350 for 30 minutes or until bubbly.