Chicken Cordon Bleu Casserole

I’m a big fan of deconstructing meals. When I cook, it’s after a long, grueling day of training. Standing and chopping, stirring, rolling, basting, mixing, etc., is exhausting. If I can take a delicious, fancy dish and make a lazy version that tastes just as good, I’m going to do it. I’ve done it before with my stuffed cabbage casserole, and I’m here today to share with you a chicken cordon bleu casserole.

After Easter, we had plenty of leftover ham in the fridge. I added some cooked chicken, rice, cheese, and a few other things to the ham, baked it, and enjoyed. The prep was easy, the cleanup wasn’t bad, and the food was phenomenal. It’s comfort food: warm, cheesy, hearty, and plenty for second helpings. I definitely wish I had more ham in the fridge…I could eat this twice a week.

Chicken Cordon Bleu Casserole

Serves 6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Main Dish
This tasty rice, chicken and ham casserole is a great way to use up leftover ham.


  • 2 cups rice
  • 4.5 cups water
  • 1 teaspoon seasoning salt
  • 2 tablespoons butter
  • 2 cups cubed, cooked chicken
  • 2 cups cubed, cooked ham
  • 8oz cubed swiss cheese
  • 1 cup sour cream
  • 2 teaspoons onion powder
  • freshly grated pepper


Step 1
Preheat your oven to 350. Cook your rice by adding the rice, water and seasoning salt to a medium-sized pot. Heat on high, stirring frequently, until you can just see the rice below the water. Put your lid on, turn heat to low, and let cook for 10 minutes. Once cooked, add butter and stir.
Step 2
In a large bowl, add cooked rice, cubed ham, cubed chicken, cubed cheese, sour cream, onion powder, and pepper taste. Mix well, then pour into a large casserole dish or 9x13" pan.
Step 3
Heat in the oven (uncovered) for 15 minutes, then serve hot.

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