Made with AI
Chicken Cordon Bleu Rice and Broccoli Casserole
50 min 612 kcal per serving Easy
Ingredients
4 Servings
- Cooked skinless chicken breast, diced500 g
- Diced ham150 g
- Shredded Swiss cheese84 g
- Cooked white rice400 g
- Broccoli florets300 g
- Low-fat milk360 ml
- Low-sodium chicken broth120 ml
- All-purpose flour30 g
- Unsalted butter30 g
- Dijon mustard1 tablespoon
Instructions
- 1
Preheat the oven to 190°C (375°F). Lightly coat a 23 × 33 cm (9 × 13-inch) casserole dish with a small amount of the measured butter.
- 2
Steam or blanch the broccoli florets for 3–4 minutes, until bright green and just tender. Drain thoroughly and set aside.
- 3
Melt the remaining butter in a saucepan over medium heat. Add the flour and whisk continuously for about 1 minute to form a smooth roux.
- 4
Gradually whisk in the low-fat milk and chicken broth. Cook for 4–6 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
- 5
Remove the saucepan from the heat. Whisk in the Dijon mustard and half of the shredded Swiss cheese until smooth.
- 6
In a large bowl, combine the cooked rice, diced chicken, ham, broccoli, and cheese sauce. Stir gently until everything is evenly coated.
- 7
Transfer the mixture to the prepared casserole dish and spread it into an even layer. Sprinkle the remaining Swiss cheese over the top.
- 8
Bake uncovered for 20–25 minutes, until the casserole is hot throughout and the cheese is melted and lightly golden.
