Chicken Cordon Bleu Bake (Oamc)

“From TOH Simple & Delicious Jan/Feb 2009. Makes 2 pans: one for now and one to freeze.”
READY IN:
1hr
SERVES:
12
YIELD:
2 casseroles
UNITS:
US

Ingredients Nutrition

  • 2 (6 ounce) packagesreduced-sodium seasoned stuffing mix
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 8 cups cubed cooked chicken
  • 12 teaspoon pepper
  • 34 lb sliced deli ham, cut into 1-inch strips
  • 1 cup shredded swiss cheese
  • 3 cups shredded cheddar cheese

Directions

  1. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between two greased 13 x 9 inch baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
  2. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.
  3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted.
  4. Each casserole serves 6.

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