I made a couple of versions of chicken cordon bleu casserole before settling on this one. The one I made with pasta was way too cheesy, and the one without pasta or rice was too goopy. This one is just right!
Heat the Instant Pot or a pot on the stove until it’s very hot, and saute the following until starting to brown slightly (but isn’t cooked through yet):
1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
1/4 t. garlic powder
Add to the Instant Pot or pot:
3 c. rice
4 1/2 c. chicken broth
Cook the rice and chicken until it’s tender. In the Instant Pot, it takes 5 minutes at high pressure with a quick release.
Preheat the oven to 350 and grease a 9 X 13 pan. Stir into the rice and chicken:
1/2 lb. ham, diced
1 c. shredded Swiss cheese
1 c. Cheddar cheese
1/2 c. mayo
2 small cans or the homemade equivalent of cream of chicken soup
1 T. Dijon mustard
Put the casserole into the prepared dish and bake at 350 for 45 minutes – 1 hour, depending on how crispy you want the top to be. Chicken cordon bleu casserole is delicious with a side of broccoli or salad. It’s also great as leftovers!
