Chicken Cordon Bleu Casserole
Broccoli-Cranberry Toss
Ingredients
- ½ cup long-grain white rice
- 1 Tbsp butter
- ½ lb boneless, skinless chicken breast, cut into bite-sized pieces
- ¾ cup shredded Swiss cheese
- ½ (8-oz) pkg diced ham, drained
- 1 (10.5-oz) can cream of chicken soup
- ¼ cup sour cream
- ¼ cup milk
- ½ Tbsp Dijon mustard
- 1 cup coarsely crushed round buttery crackers
Instructions
- Preheat oven to 350°F. Cook rice according to package directions.
- Meanwhile, melt butter in a skillet over medium-high heat; add chicken, and cook 5 to 6 minutes or until done.
- Spread cooked rice in a lightly greased 8-inch baking dish. Top with chicken, cheese, and ham.
- Stir together soup, sour cream, milk, and mustard in a bowl; spread over ham.
- Sprinkle crushed crackers over soup mixture. Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- ¼ cup sweetened dried cranberries
- 1 Tbsp butter, softened
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook broccoli according to package directions; place in a large bowl. Add cranberries, butter, salt, and pepper. Toss until butter is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
692
|
113
|
805
|
| Fat (g) | 35 | 4 | 39 |
| Sat. Fat (g) | 15 | 2 | 17 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 54 | 17 | 71 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 1516 | 158 | 1674 |
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