Chicken Cordon Bleu Casserole

I made Chicken Cordon Bleu Casserole Sunday afternoon. Actually, I made two - one for the freezer, one to eat. It was delicious! I also omitted the pepper and actually ended up using only 2 cups of cooked rice - that's all I had - and since I didn't have garlic, I used garlic powder. It would be better with the full amount, but it wasn't bad. I used diced grilled chicken breasts also, I don't shred chicken if I can help it. I ended up putting a ton of cheese on it - way too much for me, but Jeremy loved it. He's a big cheese fan.

This was also from Lauren's Kitchen.

2 T EVOO
1 medium onion, finely chopped
1 bell pepper, diced
1 clove garlic, minced
1/2 lb diced ham
2 c cooked, shredded chicken breasts
4 T butter
1/4 c flour
1/2 t salt
1/4 t pepper
14 oz can chicken broth
3 cups cooked rice
1 c shredded cheddar
1 c shredded mozzarella or swiss

Directions:

Preheat oven to 350.I precooked the chicken by cutting it into thin strips (to cook faster) and throwing it into a skillet with a bit of oil. Then I shredded from there.Heat oil in a large, rimmed skillet over medium heat.Add the onions and peppers and cook for about 5 minutes, until tender.Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.Add the butter until it is melted, then stir in the flour, salt and pepper until combined.Slowly stir in the chicken broth, then mix in the rice.Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.Bake for 20-25 minutes. For the last 10 minutes place aluminum foil overtop for oozing cheese.