Recipe!

Chicken Corden Bleu Casserole (From the Hoods, with slight changes by Shannon)
1-1 1/2 lbs cooked, diced chicken
4 cups cooked rice
2 cans cream chicken soup
16 oz sour cream
1/2 tsp dijon mustard
6 to 8 oz ham (lunch meat), diced
swiss cheese (can be slices or shredded)
bread crumbs (optional)
Mix soups, sour cream and mustard. Mix 1/3 of soup mixture with rice. Layer in casserole dish in this order: Rice mixture, chicken, ham, cheese, remainder of soup mixture, then top with bread crumbs. Bake at 375, 30-45 minutes, keeping covered for first 20 minutes. This recipe freezes beautifully if you use parboiled rice. (Comes out of the freezer better than regular rice. Keeps its consistency.)