Rooster Cordon Bleu Casserole
2 tablespoons butter
1/2 large onion, chopped (about 1 cup)
2 cloves garlic, minced
2 cups shredded cooked rooster
3/4 cup precooked ham
1 cup uncooked prolonged-grain rice
1 1/4 cups chicken broth
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees. Spray an 11 x 7 inch baking dish with cooking spray.
In a medium saucepan, soften butter about medium-high heat. Increase onion and garlic prepare dinner until finally onion is tender. Include rooster and ham prepare dinner right up until heated by. Incorporate rice, and cook 1 moment, stirring frequently. Stir in chicken broth, milk, salt, and pepper cook for 2 minutes.
Pour mixture into ready baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until eventually rice is tender.
Today’s recipe came from the March/April 2011 issue of Cooking with Paula Deen journal and when I spotted it in my stack of chicken recipes to prepare sometime, I decided it was time to give it a try out. Even nevertheless I’m not a supporter of cheese, I really don’t head a little Parmesan.
Immediately after thawing some chicken breast, I seasoned them with a minor salt and pepper and set them in the oven to bake for about 20 minutes. I taken off the hen from the oven and enable it great a little bit right before shredding it with a pair of forks and then environment it aside though I greased a 11 x 7-inch baking dish.
Following I chopped up an onion and minced the garlic, melted the butter in a significant saucepan, and then tossed in the onion and garlic. While that cooked, I diced up some honey glazed ham we had in the fridge.
When the onions had been tender, I poured in the chicken (I made use of 3 cups of shredded chicken due to the fact Brad and I like loads of meat in a casserole) and the ham. Just after a pair of minutes, I additional the rice and stirred for about a moment whilst the combination cooked. It was time to pour in the liquid components and the salt and pepper.
Soon after a few of minutes, I place the combination into the greased baking dish, sprinkled on the grated Parmesan and slid the dish into the oven.
The oven timer sounded following 45 minutes but the rice was not tender (I realized this for the reason that I took a small taste) and I continued cooking the dish for 10 extra minutes.
The table was established and I enable Brad know supper was prepared. We sat down at the desk, joined hands and Brad reported a prayer thanking God for the food and His watch care more than us.
We each individual scooped a very good encouraging of the casserole on to our plates – we had been hungry and started off consuming. Immediately after a few of bites Brad reported he assumed there was some type of odd spice in the dish that he wasn’t ridiculous about. I told him the only spices were salt and pepper.
Immediately after a couple of minutes I mentioned that the ham I used was the little ham he’d cooked the working day in advance of then he reported “that’s it, I glazed the ham with honey and I’m not mad about that taste in this dish.” The honey glazed ham didn’t bother me but I assumed the casserole experienced a little bit much too much pepper and that there was too considerably rice due to the fact it was a bit dry.
Brad reported he didn’t want this dish yet again if I utilized honey glazed ham in it, but he imagined state ham or just simple ham would be fantastic. Neither of us imagined there far too significantly rooster in the dish.
Together we determined this dish falls into the Nailed It category. I’ll be producing it again but with a unique type of ham and a small considerably less rice.
There was a good deal of this casserole leftover for yet another meal and when I reheated it I extra about 1/4 cup of chicken broth and sprinkled far more Parmesan cheese on leading. Brad and I each believed that helped the dish.
If you come to a decision to give this recipe a attempt, I assume you can make changes to the salt, pepper, and/or cheese and it will be high-quality.
Oh, and I’d use a very little less.
Foods columnist Sarah Condley wrote this tale/recipe for the Winchester Solar.