Sunday, February 28, 2010

Chicken Cordon Bleu Caserole

Preheat oven to 400 degrees

3 chicken breasts
1 onion
2 cloves garlic
olive oil
2/3C white wine
salt and pepper
1 pkg (5-8oz) prosciutto
3C cooked rice - I used Jasmine
14oz chicken broth
2T butter
1/4C flour
1/4C sour cream
1/4C milk
2T parsley, chopped
1C Swiss cheese, grated
2-3T blue cheese crumbles

1. Chop and saute onion and garlic in olive oil until onions are translucent. Chop and saute chicken breasts in same pan, adding white wine, salt and pepper.

2. While the chicken is cooking, chop prosciutto and place on wax paper. Microwave for 5 minutes, until slightly crisp.

3. When chicken is done, place in a large mixing bowl with rice and prosciutto.

4. Using same saute pan, bring chicken broth and butter to boil. Very slowly add flour while whisking. Continue to whisk until smooth. {This sauce is called a roux.}

5. Add roux to the chicken/rice mixture and stir well. Add sour cream, milk, parsley and cheeses.

6. Bake at 400 for 25-20 minutes, until bubbling.

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