This casserole can be made ahead of time and refrigerated until ready to bake. I haven't frozen it, but I think it would be fine to freeze unbaked. I used instant white rice in this dish. You can substitute instant brown rice or 4 cups of your favorite cooked rice.
Chicken Cordon Bleu Rice Bake
- 2 cups instant white rice
- 2 cups water
- 1-1/2 cups chopped cooked chicken
- 8-oz diced ham
- 1 (10.75-oz) can Cream of Chicken Soup
- 1 (8-oz) container sour cream
- 1 cup shredded swiss cheese
- 1/2 cup milk or water
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.
In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
In a large bowl, combine chicken, ham, chicken soup, sour cream, swiss cheese, milk or water and cooked rice. Spread into prepared pan.
Bake for 20-25 minutes, until cheese is melted and bubbly.