Chicken Cordon Bleu Casserole

( 4 out of 5 )
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800-Cass1-283x300
  • -8Servings+
  • 20 mPrep Time
  • 1:20 hCook Time
  • 1:40 hReady In
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“Nothing brings people together like good food.”

I found this recipe in the Jan-Feb 2014 issue of Southern Lady magazine. I’m a pushover for rich looking casseroles and, sure enough, this recipe turned out to be a keeper. My only issue with this dish is that it is too rich … not only is it loaded with calories, it is really over the limit with sodium. I plan to start trying to prepare it using lower sodium ingredients and I’ll modify the recipe if I am successful.

 

Ingredients

Step by step method

  • 1

    Preheat oven to 375-degrees.

  • 2

    In a large saucepan, combine soup and water over medium-high heat; bring to a simmer. Reduce heat to low. Add cheeses, stirring until melted. Stir in pepper. Remove from heat and set aside.

  • 3

    Pour rice into an ungreased 13x9-inch baking dish. If flavoring packets are separate from the boxed rice, add them to the boiling water and carefully stir until dissolved. Pour boiling water over the rice; spread rice evenly over bottom of dish. Spoon half of soup mixture over rice. Layer chicken and prosciutto evenly over top of soup mixture; top with remaining soup mixture.

  • 4

    Bake uncovered for 1 hour. Let stand for 10 minutes before serving. Garnish with chopped fresh parsley if desired.

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