Tuesday, April 12, 2011

Chicken Cordon Bleu Casserole

This recipe is originally from Taste of Home, but I changed it up a bit, and drastically reduced the amount of cheese (it called for FIVE CUPS!)  It is a great meal to make and share since making two creates the same mess as making one.

Chicken Cordon Bleu Casserole
Makes 2 13x9 pans, each about 6 servings.
  • 2 packages (6 ounces each) reduced-sodium stuffing mix
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 8 cups cubed cooked chicken cut in ½  inch chunks
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dill
  • 1/2 teaspoon thyme
  • 3/4 pound  ham, cut into ½ inch chunks
  • 2 cups  shredded Swiss cheese
  • 1-2 cups mixed vegetables (optional)


Prepare stuffing mixes according to package directions.
Mix all other ingredients in a large bowl.  Mix well., 
Divide into two pans.
Top with prepared stuffing mix.
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 until stuffing is lightly browned.  
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 stuffing is lightly browned.

1 comment:

Kate said...

Laurie, I made this tonight...WONDERFUL! It was moist and tender and sooooo amazingly fragrant while it was cooking!

Thanks for sharing it! I'm spreading the word on it!!