This Chicken Cordon Bleu Rice Bake has layers of goodness that cooks right in the oven! Just layer all ingredients in the pan and bake – it’s that easy!
Cozy. Easy. Warm. Delicious. These are the words that describe my perfect Fall recipes and I’ve just added one more to the list! This One Pot Chicken Cordon Bleu Rice Bake has layers of deliciousness. On the bottom, the flavorful rice cooks right in the oven. That’s right, no cooking it separately on the stove! On top of the perfectly cooked rice, you have the chicken, salty ham, nutty and melty swiss cheese, and a crunchy breadcrumb topping! This cozy, warm, comforting, and delicious family dinner is yours for any busy night!
Want more tips for making busy family dinners easier? Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!
All the Flavor Without the Hassle
Traditional Chicken Cordon Bleu is a labor-intensive process. It requires pounding out the chicken, rolling in the ham and cheese, then breading the outside and frying it. But you can get all of that amazing flavor in this MUCH easier version!
Here are a few other classics made easier!
- Easy Chicken Parmesan Pasta Bake with Zucchini
- Light & Easy Fettuccine Alfredo
- Mini Beef Wellington Bites
- Best Ground Chicken Taco Casserole
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Simple Ingredients and Substitutes
- White Long Grain Rice, uncooked – You can substitute with Basmati rice, short grain rice, or brown rice.
- Chicken stock or chicken broth – You can substitute with vegetable stock or broth or even beef stock or broth. You can also use water mixed with a chicken bouillon cube or chicken base.
- Garlic powder – The garlic powder is used in the rice, on the chicken, and in the breadcrumbs. I find that it’s much easier for all of these then fresh garlic. You could certainly use freshly minced garlic or even garlic flakes.
- Chicken Breast, boneless, skinless – I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners. You can substitute in chicken tenders or boneless or skinless chicken thighs.
- Salt – I used kosher salt, but any salt will work.
- Ground Black Pepper – You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.
- Dried Oregano – Oregano is not a traditional ingredient in Cordon Bleu, but I love the extra flavor it brings. You can use fresh oregano as well. Or you can substitute dried tarragon or herb de provence for a more French flavoring. Sage or Thyme would also be great!
- Smoked deli ham – I used deli ham because I always have it on hand for sandwiches and it’s super easy to find at the store. It’s also easy to use in this recipe! Smoked is best for maximum flavor, but you can use any ham that you have. In terms of thickness, it can vary. I used a thin cut and then folded it over so it was like three slices on top. You can instead use a thicker cut, it’s really your preference.
- Swiss Cheese (or gruyere) – Once again, Swiss cheese right from the deli was super easy and tastes amazing. You can also use shredded gruyere for even more flavor!
- Panko Breadcrumbs – Traditionally, Chicken Cordon Bleu is breaded and fried, so instead, I topped the casserole with a breadcrumb topping. Make sure to buy unseasoned breadcrumbs. If you don’t have panko, you you can use regular bread crumbs. You can also make your own breadcrumbs by toasting up bread and then pulsing it in a food processor. If want to make this gluten free, you can use gluten free breadcrumbs or substitute in a combination of coconut and parmesan cheese.
Simple Equipment and Tools
For this recipe, you need a large casserole dish that’s approximately 10×10, 12×12, 10×13 or similar.
Time Saving Prep Steps for Chicken Cordon Bleu Rice Bake
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you prepare in the day(s) in advance and store in the fridge… (See the full recipe below)
This recipe has only a few easy steps:
- Mix & Bake the rice
- Prep the chicken while rice bakes
- Add the chicken, ham, and cheese. Bake again.
- Add breadcrumb topping and Bake final 5 minutes!
The rice cooks for 20 minutes before adding the chicken. The reason for this is so the rice absorbs the water and fluffs up first. If you add the chicken from the start it will boil in the liquid and overcook.
While the rice cooks, slice chicken breasts from the side to create 2 thin breasts.
Season with the salt, pepper, and oregano. Lay the chicken flat on a plate or cutting board. Layer 1 slice of ham folded on top of the chicken. Layer the swiss cheese slice folded on top of the ham.
Cook Your Chicken Cordon Bleu Rice Bake
After your rice has precooked, it’s time to add the prepped chicken! Bake for another 20 minutes. While the chicken bakes, make the breadcrumb topping.
After 20 minutes, add it to the top of the cheese and bake for another 5 minutes turning the broiler on low to get a golden brown crispy topping!
ENJOY! 😍 Carrie
Chicken Cordon Bleu Rice Bake FAQs
Can I use a different cheese?
You can use any cheese you like of course. However, you will want a full-flavored cheese that can bring something to this dish. Gruyere is great, manchego, or even a sharp cheddar can work great! You can also use sliced or shredded.
Can I freeze this bake?
Once the casserole is cooked, you can freeze it after first cooling it and then tightly covering it. It can stay in the freezer for up to 4 months. To cook it again, cover with aluminum foil and bake 350 F for 1 hour if thawed, 1 ½ hours if frozen.
Chicken Cordon Bleu Bake with Rice
This One Pot Chicken Cordon Bleu Bake with Rice has layers of deliciousness. On the bottom, the flavorful rice cooks right in the oven. That's right, no cooking it separately on the stove! On top of the perfectly cooked rice, you have the chicken, salty ham, nutty and melty swiss cheese, and a crunchy breadcrumb topping! This cozy, warm, comforting, and delicious family dinner is yours for any busy night! #chickencordonbleu #chickenbake #chickendinnerideas
- 1 ½ cups White Long Grain rice
- 3 cups Chicken Broth (or 3 cups Water + 3 teaspoon Chicken Base)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 lb chicken breasts, skinless, boneless (raised w/o antibiotics)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Dried Oregano
- 4 slices Smoked deli ham
- 4 slices Swiss Cheese (or gruyere)
- ¼ cup Panko Breadcrumbs
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
Preheat oven to 400 F degrees
Add all rice ingredients to casserole dish. Stir to combine, then tightly cover with a lid or aluminum foil. Bake in oven for 20 minutes.
While the rice cooks, slice chicken breasts from the side to create 2 thin breasts. Season with the salt, pepper, garlic powder, and oregano. Lay the chicken flat on a plate or cutting board. Layer 1 slice of ham folded on top of the chicken. Layer the swiss cheese slice folded on top of the ham.
Make the breadcrumb topping by mixing the ingredients together in a small bowl
After 20 minutes, take the rice out and add the chicken slices layered to the top in a line. Cover and bake for another 20 minutes.
Remove the cover and sprinkle the breadcrumb topping on top. Put it back in the oven with the broiler setting on low for 5 minutes to brown the topping. Watch to make sure it doesn't burn.
To serve, use a spatula to scoop out the rice, chicken and topping. Enjoy!