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Chicken Cordon Bleu Rice and Broccoli Casserole

Name: Chicken Cordon Bleu Rice and Broccoli Casserole
Total time: 50 min
Ingredients: 500 g cooked skinless chicken breast, diced; 150 g diced ham; 84 g shredded Swiss cheese; 400 g cooked white rice; 300 g broccoli florets; 360 ml low-fat milk; 120 ml low-sodium chicken broth; 30 g all-purpose flour; 30 g unsalted butter; 1 tablespoon Dijon mustard

50 min 612 kcal par portion Facile

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Ingrédients

4 Portions

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.

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