I try to avoid turning on the oven in summer. When a dinner would normally bake, I often adapt the recipe for the crockpot to keep the kitchen cooler and save energy.
This Chicken Cordon Bleu Casserole is one I converted for the slow cooker, and it turned out delicious—moist chicken, melty Swiss cheese and tender rice all cooked together with ham and savory seasonings.
Chicken Cordon Bleu Casserole
Created by Amber Brady
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Yields4 Servings
Ingredients
- 10.5 oz can reduced/low fat cream of chicken soup
- 1 soup can skim milk
- 2 boneless skinless chicken breasts
- 8 oz small diced ham cubes
- 1 cup white minute rice
- 5 slices swiss cheese, cut into small cubes
- ¼ cup panko or Italian bread crumbs, or a mix
- Salt & Pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp garlic powder
Instructions
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In a crockpot, whisk together the cream of chicken soup and the skim milk until smooth.
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Cut the chicken breasts into small cubes. Add the chicken, diced ham, white minute rice and half of the cubed Swiss cheese to the crockpot. Season with a light pinch of salt (cheese and ham add sodium), pepper, dried oregano, dried thyme and garlic powder. Stir to combine.
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Arrange the remaining Swiss cheese slices over the top of the mixture.
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Sprinkle the bread crumbs evenly over the cheese for a light crust.
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Cook on high for 2–3 hours, until the chicken is cooked through and the rice is tender. Serve hot.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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