Best Bleu Baked Chicken And Rice Recipes

CHICKEN AND RICE CORDON BLEU CASSEROLE

Chicken and Rice Cordon Bleu Casserole image

A super delicious and easy dump and bake Chicken and Rice Cordon Bleu Casserole. With all the flavors of the classic dish minus the effort.

Provided by The Seasoned Mom

Time 40m

Number Of Ingredients 8

Ingredients

2 cups diced cooked chicken (such as rotisserie chicken)
1 ½ cups cooked rice
2 cups diced cooked ham
2 tablespoons chopped onion
1 10.5 ounce can condensed cream of chicken soup (check label to make sure it's gluten free, if necessary)
½ cup mayonnaise
2 tablespoons melted butter
4 ounces about 1 cup shredded Swiss cheese

Steps:

Preheat oven to 350F (180C).
Spray a 2-quart casserole dish with cooking spray and set aside.
In a large bowl, combine first 7 ingredients.
Place chicken mixture in prepared casserole dish and top with shredded cheese.
Bake, uncovered, for 30 minutes (or until heated through and bubbly).

Nutrition Facts : Calories 420 kcal, Carbohydrate 18 g, Protein 28 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 1169 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN CORDON BLEU RICE CASSEROLE

Chicken Cordon Bleu Rice Casserole image

Enjoy all the flavors of classic chicken cordon bleu in an easy, crispy-topped casserole.

Provided by By Cindy Rahe

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1/2 onion, diced
2 tablespoons all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 cups shredded deli rotisserie chicken
1 cup chopped ham
2 cups cooked rice
1 1/2 cups shredded Swiss cheese (6 oz)
3/4 cup Progresso™ Italian style bread crumbs
1 tablespoon melted butter
Chopped fresh parsley for garnish, if desired

Steps:

Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
In 10-inch skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion; cook until tender and translucent, stirring occasionally. Add flour; stir to make a roux. Cook roux 1 to 2 minutes or until lightly golden. Gradually beat in broth with whisk, followed by milk, and simmer until slightly thickened into a gravy.
In large bowl, mix chicken, gravy, ham, rice and 1 cup of the cheese. Spread evenly in baking dish.
In another bowl, mix bread crumbs and butter to coat well. Add remaining 1/2 cup cheese. Top casserole with bread crumb mixture; bake about 20 minutes or until top is crisp and golden and casserole is bubbling.

Nutrition Facts : ServingSize 1 Serving

OVEN BAKED CHICKEN AND RICE

Oven Baked Chicken and Rice image

Recipe VIDEO above. Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Provided by Nagi@RecipeTinEats

Categories Dinner

Time 1h20m

Number Of Ingredients 15

Ingredients

5 bone in chicken thigh fillets, peel skin OFF (, (Note 1))
1 onion (, chopped (brown, white or yellow))
2 cloves garlic (large) (, minced)
2 tbsp (30g) butter ((or olive oil))
1 1/2 cups (270g) uncooked white rice ((Note 3))
1 1/2 cups (375 ml) chicken broth/stock (, hot (I microwave))
1 1/4 cups (315 ml) water (, hot (tap is fine))
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Oil spray
Fresh thyme leaves or finely chopped parsley

Steps:

Preheat oven to 180°C/350°F.
Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.
Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

Nutrition Facts : ServingSize 318 g, Calories 574 kcal, Carbohydrate 47 g, Protein 28 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 153 mg, Sodium 766 mg, Fiber 1 g, Sugar 1 g

CHICKEN AND RICE CORDON BLEU

Chicken and Rice Cordon Bleu image

A quick version of traditional cordon bleu, chicken breasts are placed over rice and ham, then topped with cheesy pasta sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 8

Number Of Ingredients 8

Ingredients

2 packages (6.2 ounces each) quick-cooking long-grain and wild rice
4 cups water
4 thin slices baked ham, cut into 1-inch strips
1 1/2 pounds chicken breast tenders (not breaded)
1 jar (16 ounces) Parmesan and mozzarella cheese pasta sauce
1/2 teaspoon paprika
1 cup finely shredded Swiss cheese (4 ounces)
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Mix rice, contents of seasoning packets and water in baking dish. Place ham over rice. Place chicken tenders over ham. Spoon pasta sauce over each chicken tender; sprinkle with paprika.
Cover with aluminum foil and bake 40 minutes. Uncover and bake about 20 minutes longer or until rice is tender and chicken is no longer pink in center. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 580 mg