Ingredients and Method
Ingredients
- 2 Tablespoons unsalted butter
- 3 Tablespoon olive oil
- ½ red onion, diced
- ½ red bell pepper
- 1½ cup corn kernels
- 2 cups cremini mushrooms, sliced
- 2 ½ cups chicken broth
- Salt/Pepper to taste
- ½ tsp mustard
- ½ tsp cayenne
- 1 tsp fresh tarragon, chopped
- 1 ¼ cup white long-grain rice, uncooked
- 1 lb. cups cooked ham, cubed
- 3 cups fresh or frozen broccoli florets
- 1 can (10.75 oz.) cream of chicken soup
- ½ cup sour cream
- ¾ cup milk
- 2 tbsp heavy cream
- 2 ½ cups cheddar cheese, grated
- Parley for garnish
Direction
- Preheat the oven to 350° F.
- Melt the butter and 2 tbsp olive oil in a large saucepan over medium heat.
- Add the diced red onions, red bell pepper, corn, and mushrooms. Season with salt and pepper and cook for 6 minutes, until softened.
- Add the chicken broth, 1 tbsp olive oil, mustard, cayenne, tarragon, and rice to the pot and bring to a boil. Reduce to a simmer then cover and cook for 8 minutes before adding the broccoli. Then cover, and cook for 7 more minutes.
- Turn off the heat, and let the rice stand with the cover on for 5 minutes.
- Add the diced ham, cream of chicken soup, sour cream, milk, heavy cream, and 1 cup of cheddar cheese. Stir until combined.
- Spread into a greased 9 x 13 casserole dish and top with remaining cheddar cheese.
- Cover with aluminum foil and bake for 15 minutes.
- While that’s baking, combine the Panko bread crumbs and butter. Spread over the top of the casserole and bake, uncovered, for 7 additional minutes. Then broil for 3 minutes until the bread crumbs are nice and golden.
- Let the casserole cool briefly before serving. Enjoy!
Bread Crumb Topping
- 1 cup Panko bread crumbs
- 2 tbsp butter, melted