Chicken and Swiss Casserole

The recipe Sunday was chicken and Swiss casserole — the cordon-bleu-as-casserole version. Shredded chicken, sliced ham, Swiss cheese, all in a creamy mushroom-soup base, topped with breadcrumbs and butter, baked.

The recipe is below.

Chicken & Swiss Casserole

Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min | Servings: 6

Ingredients

• 2 cups long-grain white rice, uncooked
• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups chicken broth
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 slices Swiss cheese
• 1/2 cup crushed buttery crackers (such as Ritz)
• 2 tablespoons butter, melted

Instructions

1. Preheat oven. Heat your oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
2. Mix the base. In a large bowl, whisk together the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
3. Add rice and chicken. Stir the uncooked rice and chicken pieces into the soup mixture until everything is evenly coated. Pour into the prepared baking dish and spread into an even layer.
4. Add cheese. Lay the Swiss cheese slices evenly over the top of the casserole, covering as much of the surface as possible.
5. Make the topping. In a small bowl, combine the crushed crackers and melted butter. Sprinkle evenly over the cheese layer.
6. Bake covered. Cover the dish tightly with aluminum foil and bake for 30 minutes.
7. Finish uncovered. Remove the foil and bake for an additional 10–15 minutes, until the topping is golden, the rice is tender, and the casserole is bubbling around the edges.
8. Rest and serve. Let the casserole sit for 5 minutes before serving so it sets up nicely. Serve straight from the dish.

Nutrition (per serving)

Calories: 485 | Protein: 34g | Fat: 16g | Carbs: 48g | Fiber: 1g | Sodium: 820mg