Chicken Cordon Bleu and Rice Casserole

Dinner for eight using chicken breasts? Go Cordon Bleu with ham and Swiss cheese. MORE+ LESS-

By Betty Crocker Kitchens

November 2, 2016

small carrots, shredded (1 cup)

tablespoons butter or margarine

packages (6 oz each) fast-cooking chicken and wild rice mix

cups boiling water

boneless skinless chicken breasts (about 2 1/2 lb)

slices (1/8 inch thick) cooked ham, cut in half

slices (1 oz each) Swiss cheese, cut in half

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1

Heat oven to 350°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.
2

Cover tightly with foil; bake 55 to 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
3

Place cheese on ham. Bake uncovered 3 to 4 minutes longer or until cheese is melted.

Other rice mixes of a similar size can be used in this recipe, but be sure to look for fast-cooking mixes, which cook in less than 15 minutes.
You can jazz up this casserole by adding either 1/4 cup sliced almonds, 1/4 cup sweetened dried cranberries or a 4.5-ounce jar of sliced mushrooms, drained, with the rice mix.