August only! The Almost-Free Homeschool Secular Curriculum is on sale for half-price. You can find it here
Another week, another menu! This week, I want to share with you Chicken Cordon Bleu Rice. This casserole is perfect when you want those rich flavors, but are low on money or meat. It stretches items that would normally only serve one adult into a meal for four with plenty of leftovers!
Saturday: Fake-out Take-out — One Pot Lo Mein
Sunday: Leftovers or sandwich night — usually BLTs.
Monday: Chicken bacon ranch pasta and broccoli
Tuesday: Jambalaya bowls
Wednesday: Ham Crepes and cauliflower
Thursday: Chicken cordon bleu rice and cucumber salad RECIPE BELOW!
Friday: Bubble up lasagna and roasted vegetables
- 3 cups cooked rice
- 1 chicken breast, cooked and shredded
- 1/2 cup ham chunks, or shred up some deli ham lunchmeat if you're cheap like me
- 1/2 cup shredded or sliced cheese -- Swiss is traditional, but anything works
- 4 tb butter
- 4 tb flour
- 1 cup milk
- 2 cups water or chicken broth
- 1 tb mustard (preferably dijon or brown)
- 1/4 tsp pepper
- Salt to taste
- 3/4 cups bread crumbs
- Preheat oven to 350 F and grease a casserole dish
- Melt the butter in a sauce pan and whisk in the flour until it bubbles and begins to thicken. Slowly stir in the milk and water/broth, stirring constantly, making a thick white sauce.
- Stir the mustard, pepper and salt into the white sauce. Remove from the heat.
- Stir half the sauce into the cooked rice, and then smooth the rice into the bottom of the casserole dish.
- Layer the ham and shredded chicken on top the rice.
- Cover with the sliced or shredded cheese.
- Pour the rest of the white sauce over the casserole, and then top with the bread crumbs.
- Bake 35 to 40 minutes, or until it's bubbling and the breading turns golden.