Prep Time: 10 minutes
Total Time: 35 minutes
Serves 6
Ingredients
1 cup reduced fat sour cream
1 1/2 cups reduced sodium chicken broth
1 Tbsp Dijon mustard
1/4 tsp ground black pepper
1 1/2 c instant rice, uncooked
20 oz fully cooked diced chicken breast
4 1/2 oz deli thin sliced smoked ham, cut into pieces
6 oz sliced aged Swiss cheese, cut into pieces
1 cup frozen peas (optional)
1 cup corn flakes, crushed
1/2 c grated parmesan cheese
2 Tbsp butter, melted
Directions
Preheat oven to 400 degrees F.
Whisk together sour cream, chicken broth, Dijon mustard, and black pepper in a large bowl until smooth. Add rice, chicken, ham, Swiss cheese, and frozen peas; stir to combine.
Pour mixture into a 13×9 inch 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 25 minutes until heated through and topping is golden brown.