2 tablespoons olive oil
3 cloves garlic, pressed
1 onion, blanched and sliced into 1/4 inch slices
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 cups uncooked white rice
1/2 teaspoon dried parsley
1 1/2 teaspoons dry mustard
1 cup sour cream
1 1/2 cups shredded Cheddar cheese
1 cup cooked ham
salt and pepper to taste
Heat olive oil in large skillet over medium heat. Saute garlic and onion for about 5 minutes, or until garlic is lightly browned. Stir in crushed red pepper, oregano, basil, salt and pepper.
Pour rice into a serving bowl, and stir in parsley, salt, and pepper. Add cream cheese, ham, salt and pepper.
Mix rice, cream cheese and chicken stock together. Season with cheddar cheese, ham mixture and salt and pepper.
Heat oven to 375 degrees F (190 degrees C).
Bake for 30 minutes in the preheated oven. Remove from oven and allow chicken to cool for 10 minutes. Mix together the sour cream, cheddar cheese, ham mixture, rice mixture and bread crumbs to make a glaze.
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