Tuesday, August 18, 2009

Chicken Cordon Bleu Bake

I like casseroles, usually best at a church function, but they always seem a little less appealing to me at home. But, this one sounded like it had good strong flavors and was easy to put together so I thought I'd give it a try. After all, every kitchen needs some easy, comfort food meals.

I only used a cup of cheddar, not feeling like it needed any sprinkled on top since I'm trying to be a little healthier these days. And, even though 3/4 lbs of ham and two boxes of mix seem like a lot, it works. Though, really, this recipe makes a lot. We're on night three of it! So for a small table like ours I would suggest dividing the recipe into two 8x8 casserole dishes and freezing one. This was definitely good enough that we're not sick of it yet, but you can only eat leftovers so many nights in a row!

Chicken Cordon Bleu Bake
Sister's Cafe

2 Packages reduced sodium Stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1/2 inch strips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

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