Get ready for a comfort food upgrade with this Deconstructed but Delicious Chicken Cordon Bleu Casserole! Imagine all the classic flavors of Chicken Cordon Bleu—tender chicken, smoky Black Forest ham, melty Swiss cheese, and a golden buttery cracker crunch—layered over a fluffy bed of rice.
No breading, no frying, just pure cozy goodness baked to bubbly perfection. It’s like your favorite restaurant dish, but way easier and perfect for busy weeknights or feeding a hungry crowd. One bite and you’ll wonder why you ever made it any other way!
Deconstructed but Delicious Chicken Cordon Bleu Casserole (with Uncooked Rice)
Ingredients:
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1.5 to 2 lbs chicken tenders
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1 cup uncooked white rice (or brown rice)
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1 lb (about one can) cream of chicken soup
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1.5 cups chicken broth or water
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8-10 slices Swiss cheese
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1 cup diced Black Forest sliced ham
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1 sleeve Ritz crackers, crushed (about 1 to 1½ cups)
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4 tablespoons butter, melted
Method:
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Preheat oven to 350°F (175°C).
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Lightly grease a 9x13-inch (or slightly deeper) baking dish.
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In a large bowl, combine uncooked rice, cream of chicken soup, and 1.5 cups chicken broth or water. Stir until evenly mixed.
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Spread the rice mixture evenly in the bottom of the baking dish.
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Arrange chicken tenders over the rice in a single layer.
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Sprinkle diced Black Forest ham evenly over the chicken.
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Layer Swiss cheese slices on top of the ham.
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In a small bowl, mix crushed Ritz crackers with melted butter until coated.
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Sprinkle the buttery cracker crumbs evenly over the cheese layer.
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Cover the casserole loosely with foil to trap steam and help the rice cook.
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Bake for 50-60 minutes, or until chicken reaches 165°F internally and rice is tender. Halfway through baking, check the casserole—if it looks dry, carefully add a splash (2-4 tablespoons) of broth or water, then re-cover and continue baking.
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Remove foil and bake an additional 10-15 minutes to brown the cracker topping and melt the cheese.
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Let rest 5 minutes before serving.