Cooling temps in mid October tend to mean the start of comfort food cooking in my house. One of my favorite chicken dishes is a classic Chicken Cordon Bleu. My Dad makes it best, but mine is also pretty good. Tonight I took the easy way out though and came up with an all in one dish. This one is a keeper for the recipe box. It took me less than 10 minutes to put together and it is quite tasty.
You will need:
1 whole cooked rotisserie chicken (I bought a pre-cooked chicken in the interest of time, yields about 2.5-3 cups shredded chicken)
2 cups cooked long grain rice
1 1/2 cups low sodium chicken broth
1/4 tsp ground pepper
1 10 1/4 oz can cream of mushroom soup
1/4 lb thin sliced ham
4 slices swiss cheese
2 cups crushed herb or wheat croutons
4 tbsp. melted butter
Pre-heat oven to 375 degrees F.
Over medium heat in a medium sauce pan, combine the chicken broth and cream of mushroom soup. Whisk until blended together. Add 1/4 tsp ground pepper and continue to whisk for about 1-2 min. Remove from heat and let stand.
In the bottom of an 8X9 ceramic casserole dish, spread the cooked long grain rice evenly over the bottom of the dish. Layer the rice with the shredded chicken. Slice the ham & cheese into long strips. Layer the ham on top of the chicken and layer the cheese over the ham.
Pour the chicken broth/soup mixture over the cheese layer.
In a large zip bag, crush 2 cups croutons with a rolling pin. You can also use a food processor to chop, but you don’t want the croutons to be too fine. Spread the crushed croutons over the top.
Melt 4 tbsp. butter and pour over the croutons.
Place dish in pre-heated oven for 30 minutes. Let stand for 10 minutes before cutting & serving. Yields 6 servings.