Chicken Cordon Bleu Bake (4 pans)

Ingredients:

2 packages (6 oz each) reduced-sodium stuffing mix
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 c. milk
8 cups cubed cooked chicken
½ tsp pepper
¾ lb. sliced deli ham, cut into 1-in strips
1 c. (4 oz) shredded Swiss cheese
3 c. (12 oz) shredded cheddar cheese

Directions:

Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside.Divide chicken between two greased 13-in. x 9-in. baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.

Cooking Directions:

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (6 servings each).
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One comment on “Chicken Cordon Bleu Bake (4 pans)

  1. Pingback: Freezer Meals « New Knees at 31

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