Chicken Cordon Bleu Rice Casserole

Chicken Cordon Bleu Rice Casserole From: Jenn@eatcakefordinner 3 c. cooked rice 2 c. cooked diced chicken 1 c. chopped deli ham 1 1/2 c. shredded Swiss cheese 1 sleeve Ritz crackers, crushed 1 Tbl. unsalted butter, melted Sauce: 1 1/2 c. milk (I use 1%) 3 oz. cream cheese 1 Tbl. all-purpose flour 1/2 tsp. kosher salt (or 1/4 tsp. table salt) 1 Tbl. unsalted butter 1 garlic clove, minced 1 tsp. Italian seasoning 1/2 tsp. onion powder pepper, to taste 3/4 tsp. chicken bouillon powder Preheat oven to 350 degrees.  For the Sauce: Heat a large skillet over medium heat.  Meanwhile, add the milk, cream cheese, flour and kosher salt to a blender and blend until smooth.  When skillet is hot, melt one Tablespoon of butter and add the minced garlic, stirring constantly for 20 seconds or until fragrant.  Pour blended milk mixture into the hot skillet and stir.  Stir in the Italian seasoning, onion powder, pepper and chicken bouillon powder.  Continue stirring until sauce it thickened and creamy, about 5 minutes.   Stir in the cooked rice, cooked chicken and chopped ham.  Pour half of the mixture into a greased 8X8-inch baking pan (or you can use a 9x13) and top with half of the shredded cheese.  Pour remaining chicken mixture over the top and cover with the remaining cheese.  In a small ziplock, combine crushed crackers and melted butter and toss together until evenly coated.  Pour cracker mixture over top of the casserole.  Bake in preheated oven, un-covered, for 20 minutes or until hot and bubbly.  Remove from oven and serve.  Serves: 4-6.   Eatcakefordinner.net