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Chicken Cordon Bleu Rice Casserole

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  • Prep 20 min
  • Total 40 min
  • Servings 6
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Enjoy all the flavors of classic chicken cordon bleu in an easy, crispy-topped casserole.
By Cindy Ensley
Updated Aug 31, 2017
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  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 tablespoons all-purpose flour
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 2 cups shredded deli rotisserie chicken
  • 1 cup chopped ham
  • 2 cups cooked rice
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 3/4 cup Progresso™ Italian style bread crumbs
  • 1 tablespoon melted butter
  • Chopped fresh parsley for garnish, if desired
Make With
Progresso Breadcrumbs


  • 1
    Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
  • 2
    In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in broth with whisk, followed by milk, and simmer until slightly thickened into a gravy.
  • 3
    In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
  • 4
    In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.

Tips from the Betty Crocker Kitchens

  • tip 1
    Freshly cooked rice or leftover rice work well in this dish.
  • tip 2
    You can use any cheese you like for this--Swiss is the classic choice, but Cheddar or Jack are also great!
  • tip 3
    Unseasoned bread crumbs also work for this dish.


Nutrition Facts are not available for this recipe
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