Cheesy Chicken and Rice Bake

 

November 29, 2010CasserolesMain Cours

Prep Time 15 Minutes
Cook Time 30 Minutes
Difficulty Easy
Servings Updated

from tastykitchen.com donated by HowSweetEats's.com

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier, have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes!
from tastykitchen.com donated by HowSweetEats's

Seasoned Tilapia fillets

This seasoning is quick, easy, and I love it!

Recipe from tasteofhomes.com

Ingredients

• 2 tilapia fillets (6 ounces each)
• 1 tablespoon butter, melted
• 1 teaspoon steak seasoning
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Dash garlic powder

Nutritional Facts 1 fillet equals 193 calories, 7 g fat (4 g saturated fat), 98 mg cholesterol, 589 mg sodium, 1 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

 

Directions

• Place fillets in a greased 11-in. x 7-in. baking dish. Drizzle with butter. In a small bowl, combine the remaining ingredients; sprinkle over fillets.
• Cover and bake at 425° for 15 minutes. Uncover and bake 5-8 minutes longer or until fish flakes easily with a fork. Yield: 2 servings.

Egg Stuffed Potatoes

So many potatoes from Bountiful Baskets this week....maybe I will try this :)  Recipe from http://whatscookingmexico.com/category/recipes/

 

 

2 Baked Potatoes

2 Eggs

Butter

Salt

Pepper

Various Filling Ideas:

cooked meats: crispy bacon, ham, sausage, leftover chicken/steak, tofu etc

veggies: chopped broccoli, spinach, roasted garlic, asparagus, onions, peppers, salsa

CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it!

1. Preheat oven to 350F. Slice just the top of your potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use.

2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg.

3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top.

4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)

BBQ Cups

1 lb Lean Ground Beef
1/2 cup BBQ sauce
1 can refrigerator Biscuits
3/4 Cups Grated cheese

Brown meet, drain.  Add BBQ sauce and set aside.  Place biscuits in ungreased muffin cups, pressing dough up sides of edge of cup.  Spoon meat mixture into cups.  Sprinkle with cheese.  Bake at 400 degrees for 12 minutes.  Serves 4-5 people.

This recipe is quick, easy, and super cheap (especially when I use my elk meat I have piled high in my freezer :).

Cheddar-Potatoe Chowder

Here is a quick and easy soup/chowder, perfect for busy nights:

Ingredients: 

2 pkgs Bear Creek cheesy potatoe soup
2 cans of sweet corn
8-16oz diced ham (depending on your preference)

Directions:

Make Bear Creek soup per instructions
Add diced ham while soup is boiling
When soup is done/finsihced boiling, add 2 cans corn.

Serve with homemade or store bought rolls.  This soup is super yummy and kid friendly :)

This recipe makes 1 gallon of soup or approximately 16 cups; it can easily be halved for a smaller family.

Easy Eclairs

This recipe is from from hiddenponies.com .  I saw it on Pinterest and have been wanting to try it for awhile.  I made these Eclairs with my family this evening and we really enjoyed them.  If you like Eclairs you will love these!

Prep: 20 mins

Cook: 45 mins

Total time: 1 hour 5 mins

Serves: 10

 

Ingredients

CHOUX PASTRY:

• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 tsp salt
• 4 large eggs

CUSTARD FILLING:

• 1 (4 serving size) package instant vanilla pudding mix
• 2 cups milk (or as called for on pudding package)
• 1 cup heavy cream
• 1/4 cup icing sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

CHOCOLATE ICING:

• 2 oz semisweet chocolate (or 1/3 cup semisweet chocolate chips)
• 2 Tbsp butter
• 1 cup icing sugar
• 1 tsp vanilla extract
• 3 Tbsp hot water

Instructions

1. Preheat oven to 450 degrees. LIghtly grease a large cookie sheet and set aside.
2. In medium saucepan, combine 1/2 cup butter and water. Bring to a boil, stirring to melt butter.
3. Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.
4. Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan :)
5. With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1 1/2 x 4″ each.
6. Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).
7. For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in 1/4 cup icing sugar, 1 tsp vanilla, and 1/4 tsp salt. Fold whipped cream into pudding.
8. Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.
9. For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup icing sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.
10. Store in the fridge.

Cheesy Vegetable Chowder

These are the measurements that easily feed my family of seven....this recipe could easily be halved if needed.

4 Tablespoons butter

1 cup chopped onion

2  cup finely chopped carrot

2 cups celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

2 Tablespoon minced garlic

8 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

4 large baking potatoes, peeled and chopped

2 Tablespoon flour

1 cup water

1 1/3 cup milk

4 cups chopped broccoli

4 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

Recipe  From luluthebaker.blogspot.com

Homemade Cheese Crackers

1½ cups (6 oz) grated extra-sharp Cheddar cheese4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
¾ cup flour, plus more for dusting
½ teaspoon salt
1 tablespoon milk

1. Preheat oven to 350˚.
2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.
3. Add the milk and process until the dough gathers together in a ball.
4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.
5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use a toothpick or skewer to poke a hole in the center of each cracker.
6. Place the crackers at least ¼ inch apart on parchment paper on a baking sheet.
7. Bake for 12 – 15 minutes until the edges are just starting to brown.
8. Put the baking sheet on a rack and let the crackers cool completely.
9. Eat! Or store in a covered container or ziploc to eat within a few days.

Notes:

• Substitute other cheeses for the cheddar for a different snack every time! I've used swiss (Jarlsberg seems to work best) and colby jack, both with great results!

Salad-In-A-Jar:

This is more of a technique vs a real recipe, but it really helps keep your lettuce fresh longer.

1 Head (or bag) of lettuce
12 oz. to 16 oz. mason jars (depending on how large you like your salad, or if you like to share!)
Paper towels or paper napkins
Salad toppings of your choice

1. Wash jars and set them out to dry
2. Wash and chop head of lettuce
3. Stuff jars with lettuce (the fuller, the better)
4. Dampen a paper towel and fold it up small enough to fit into the mouth of the jar.
5. Lay paper towel over the top of lettuce and secure lid.
6. Turn upside down and store in the fridge for up to a month!!
7. When you're ready to eat, throw out the paper towel and prep as you like!

Notes:

• If you have enough space in your jars you can top your salad while still in the jar and have an easy lunch to-go, or great solution to salad at parties!

Bird's Nest Breakfast Cups:

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
4. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
5. Crack an egg into each of the cups
6. Top with bacon and a sprinkle of extra cheese
7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
8. Slide a knife along the edges to remove from pan when cooled.

Notes:

• I like to break the yolks in my eggs a bit once I put them into the hash brown cups
• When I cheat on these, I use the Oscar Meyer Bacon pieces found in the "salad dressing" section of the grocery store. They're the closest thing to fresh bacon I can find, and all-natural. :)
• You can also experiment with ham, sausage, and veggies to make them your own!

Pepperoni Pizza Grilled Cheese Sandwiches

Just a twist on a classic

Ingredients:
Butter
Bread
Cheese slices (we like mozzarella and/or cheddar)
pizza sauce
mini pepperonis

Take 2 pieces of bread, butter the outer side of each.  On inside of sandwich spread bread with pizza sauce, then layer with cheese slice and mini pepperonis.  Cook until cheese is melted and outside of sandwich is golden brown.

This meal is quick, easy, and a kid favorite.

Pepperoni Pizza Puffs

Ingredients

Tip: You can freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 4 ounces cheese, shredded (about 1 cup)
• 4 ounces pepperoni, cut into small cubes (about 1 cup)
• 1/2 cup store-bought pizza sauce
• 2 tablespoons finely chopped fresh basil
• 1 red bell pepper, sliced

Directions

1. Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Mom's Soft Sugar Cookies

1 cup margarine
2 cups sugar
3 eggs
1 cup buttermilk ( or 1 cup milk with 1 Tbsp vinegar)
1 1/2 tsp vanilla
1 tsp soda
1 tsp baking powder
dash of salt
about 6 cups flour (start low and add until you have your desired consistency)

Bake at 350 degrees until done.


Frosting

1lb powdered sugar
1/2 cup shortening
2 Tbs butter
1/4 tsp salt
1 1/2 tsp vanilla
1/2 tsp almond extract
1/3 to 1/2 cup canned milk

Mix well.

Slow cooker chicken taco stew (source spark people)

Ingredients 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 16-oz can corn (drained) 1 8-oz can tomato sauce 2 14.5-oz cans diced tomatoes w/chilies 1 1.25-oz packet taco seasoning 1-2 boneless skinless chicken breasts Nutritional Info Fat: 0.8g Carbohydrates: 17.9g Calories:115.8 Protein: 7.8g Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips. Number of Servings: 14

Garlic Chicken

This chicken turns out really moist and yummy!

Prep:  20 minutes, Serves at least 6

6 chicken breasts
1 cup sour cream
2 Tbsp lemon juice
1/2 tsp salt
1 tsp season salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp garlic salt
1/2 cup butter (melted)
1 1/2 cups bread crumbs
1 1/2 garlic cloves, minced

Combine sour cream, lemon juice, salt, season salt, paprika, garlic salt and garlic powder.  In a separate bowl combine butter, bread crumbs, and garlic cloves (or already seasoned bread crumbs).

Roll chicken breast in sour cream mixture until completely covered.  Place one side of chicken breast into the bread mixture.  With breaded side down place into a 13x9 baking pain.  Continue with all chicken breasts.  After all chicken is in the pan, sprinkle remaining breading on top.  Cover with aluminum foil and bake for 1 hour at 325 degrees.  Remove foil and bake an additional 15-20 minutes.

S'more Bars

6 cups mini marshmallows (1 10 oz bag)
1 1/2 cups chocolate chips
8 cups Golden Grahams (1 13 oz box)
5 Tbsp butter
1 tsp vanilla

Melt 5 cups marshmallow, chocolate chips, and butter in a saucepan over low heat, stirring occasionally.  Remove from heat.  Stir in vanilla.  Butter rectangular pan, 13x9x2.  Pour Golden Grahams into a large bowl.  Poor marshmallow mixture over cereal; stir to evenly coat.  Stir in remaining marshmallows.  Press mixture into pan with buttered back of spoon.  Cool until firm.  Cut into 24 bars.  Store loosely covered at room temperature.

Our favorite Turkey/Chicken pot pie from allrecipes

 2 cups frozen peas and carrots
2 cups frozen green beans

1 cup sliced celery

2/3 cup butter

2/3 cup chopped onion

2/3 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon celery seed

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

1 3/4 cups chicken broth

1 1/3 cups milk

4 cups cubed cooked chicken (or turkey)

4 (9 inch) unbaked pie crusts (or your own recipe)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.               

***We often will change up the veggies, just make sure the total amount of veggies equals about 5 cups, and you will still have enough of the gravy.

Nutritional Information

Amount Per Serving Calories: 539 | Total Fat: 33.2g | Cholesterol: 65mgPowered by ESHA Nutrient Database

Italian Chicken Salad in Lettuce Cups

I haven't tried this recipe yet, but it sounds good...and healthy.

4 cups cooked chicken, shredded by hand (top tip: use a rotisserie chicken for ease and flavor!)
1/2 slivered almonds, toasted
1 lb farfalle pasta, freshly cooked
1/2 cup (about 1 pepper) roasted red pepper, diced
1/2 cup (about 1 pepper) roasted yellow pepper, diced
1/2 red onion, thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
Salt and pepper to taste
1 1/4 cups Red Wine Vinaigrette (optional, recipe below)
12 butter lettuce or belgian endive leaves, washed (about 2 heads)
Shaved parmesan cheese for sprinkling

Cook pasta al dente, according to package directions. Drain, set aside, and allow to cool. In a large mixing bowl, toss together chicken, almonds, peppers, onion, parsley, and capers. Stir in pasta and enough vinaigrette to lightly coat. Add salt and pepper to taste. Refrigerate salad until you are ready to serve. Then, place 1 lettuce cup on a small plate and fill with chicken salad. Drizzle with additional vinaigrette, if desired, garnish with shaved parmesan, and serve.

Red Wine Vinaigrette

1/2 cup red wine vinegar
Juice of 2 lemons
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. Gradually add the oil while blending and blend until emulsified. Be sure to stir the mixture prior to using!

Chicken noodle soup

8 cups water
8 tsp bullion
1 tsp poultry seasoning
salt and pepper to taste
2 cups diced chicken or turkey breast**
1 cup thinly sliced celery**
1 cup thinly sliced carrots**
2 cups of uncooked country egg noodles*, loosely  packed

In a large stock pot bring water and chicken bullion to boil.  Add diced chicken, celery, carrots, poultry seasoning, and salt and pepper.  Turn heat to medium and simmer 5 minutes.  Add noodles and simmer another 5-8 minutes (according to package directions)

* these are refrigerated, soft noodles (Smiths has them in the freezer section by the frozen dough)
**I generally use 3 cups chicken, 2 cups sliced carrots and the whole bunch of celery because I like lots of veggies :)
***If you want more broth, add 1 cup water to 1 tsp bullion

Oatmeal chocolate chip cookies

Another favorite oatmeal cookie....

1 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp soda
1 tsp salt
3 cups quick oats
2 cups flour
3/4-1 cup chocolate chips

Mix together in order.  Bake at 350 degrees for 12 minutes.  Check at 8 minutes.

Oatmeal Caramelitas

35 caramels
5 T. evaporated milk
--melt in a saucepan over low heat stirring often until melted and combined.

While melting caramel, mix together:
1 cup quick cook oats
1 cup flour
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup melted butter
--Press half of the mixture into a greased 11 x 7 pan. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle with 1 cup chocolate chips. Pour caramel mixture over chips. Crumble remaining oatmeal mixture on top. Bake for 15 minutes more. Refrigerate immediately for at least 2 hours. Cut and eat!

Ham and Potatoe soup

8 servings

Ingredients

• 3 1/2 cups peeled and diced potatoes (I use red unpeeled potatoes, diced)
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• **We add 1 can of corn sometimes too which is good.

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Nutritional Information

Amount Per Serving Calories: 195 | Total Fat: 10.5g | Cholesterol: 30mgPowered by ESHA Nutrient Database

Crockpot Beef Stew

I love this recipe because you just dump and go, there is no chopping at all.  I was hesitant with the canned vegetables, but it turns out really good, its pretty healthy and all my kids love it.  I always double it (use 2 crock pots) because my kids eat several bowls each.

1 pound cubed beef stew meat

1 (15.25 ounce) can whole kernel corn, undrained

1 (15 ounce) can green beans

1 (15 ounce) can carrots with juice

1 (15 ounce) can sliced potatoes with juice

1 (28 ounce) can crushed tomatoes

1 (1.25 ounce) package beef with onion soup mix

salt and pepper to taste

Directions

1. Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
2. Cook on LOW for at least 6 hours. Add water if necessary.

Chicken cordon bleu casserole

1 cup Reduced Fat Sour Cream
1 1/2 cups Reduced Sodium Chicken Broth
1 Tbsp Digon mustard
1/4th tsp ground black pepper
1 1/2 cups instant rice, uncooked
1 pkg (20oz) fully cooked frozen diced grilled chicken breasts.,thawed
8 0z pkg diced ham
1 pkg sliced aged swiss cheese, cut into pieces
1 cup frozen peas or mixed vegetables (optional)
1 medium onion, chopped
1 cup corn flakes
1/2 cup grated parmesan cheese
2 tbs butter

Directions:
Preheat oven to 400 degrees
Whisk togither sour cream, chicken broth, dijon mustard and black pepper until smooth.
Add rice, chicken, ham, swiss cheese,  frozen peas or veggies, and onion.  Stir to combine.
Pour mixture into a 13 x 9 in baking dish and spread evenly.
Mix together crushed corn flakes, Parmesan cheese, and melted butter in a small bowl.  Sprinkle evenly over top of the casserole
Bake uncovered on center oven rack for 25minutes until heated through and topping is golden brown.