From my friend Laurie at Laurie’s Kitchen (re-posted with permission). She posted this on her blog the other day and it sounded so good I HAD to try it!! Well, it was a MAJOR hit! Kevin really likes moist food, and this was a moist and tender casserole. And it smelled WONDERFUL in the house!!! Of course, with 15 people here for supper, we didn’t have the second casserole for later, but it was a good amount to feed us all.
You can go to Laurie’s Kitchen for the recipe, but I’ve posted it here for convenience. If you try it, be sure and go to her blog and let her know! Here’s what she said:
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 13×9 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 (Kate’s note: I omitted this, we aren’t dill fans)
- 1/2 teaspoon thyme
- 3/4 pound ham, cut into ½ inch chunks
- 2 cups shredded Swiss cheese
- 1-2 cups mixed vegetables (optional – Kate’s note: I omitted this)
- 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 medium onion, chopped
1 clove garlic, chopped
2 T olive oil
1 lb chicken breast, cubed
1 10.oz can tomatoes
1 C frozen corn kernels
pinch of chili powder
1/2 tsp salt
1 C of your favorite cheese, grated.
1 8.5oz package of corn muffin mix
Preheat oven to 350. Coat a 9 inch pie pan with cooking spray. In a large skillet, saute onion and garlic for 2 minutes in oil.
Add chicken and brown, then add tomatoes, corn, chili powder and salt. Cook 10 minutes, stirring occasionally. Pour into the pie pan.
If serving, same day:
Top with grated cheese. In a mixing bowl, prepare muffin mix according to package. Spread evenly over chicken mixture and bake for 30 minutes.
Reserve cheese in sandwich bag and do not mix corn muffin mix until the day you serve. Lable, freeze with baggy of cheese. To serve, thaw, top with mix and cheese and bake at 350 for 30 minutes.
2 c diced chicken (or turkey)
2 cans cream of chicken soup (I prefer it not so rich, so I use 1 can soup and 1 can milk)
8 oz sour cream
1 sm can green chilies
1/2 t salt
1 clove garlic, minced
1 doz small flour tortillas (heated and soft)
3 c grated cheddar cheese
1/2 bunch chopped green onions
1/2 c sliced black olives (opt)
-Heat first 6 ingredients, simmer 5 min
-Place 2 T mixture and a bit of cheese on each tortillas and roll
-Place seam side down in greased 9X13 pan
-Top with remaining mixture, cheese, onions and olives
-(to eat now follow baking directions below) To freeze: place into 2 gallon ziploc bag and freeze
(thaw) Bake at 350 uncovered for 20-25 min. Serves 6
CHICKEN AND VEGETABLE SCALLOP
2 c cubed cooked chicken
10 oz frozen corn, thawed
10 oz frozen peas, thawed
2 T butter
2 T chopped onions
3 T flour
1/2 t salt
1/4 t pepper
1 c chicken broth
1/2 c milk
2 eggs, beaten
1/4 c seasoned bread crumbs
1/4 c grated cheddar cheese
-Combine chicken, corn and peas in 9X13 greased pan.
-Melt butter, add onion, cook until soft. Blend in flour, salt and pepper, cook 1-2 min without browning. Gradually whisk in broth and milk. Bring to boil and cook stirring constantly until thick and smooth.
-Remove from heat and stir in eggs, pour over chicken mixture.
-Freeze in 2 gallon ziploc bag.
-In separate bag, combine bread crumbs and cheese to sprinkle on top before baking.
(thaw) Remove from bag, cover with foil and bake 20 min in 350 oven. Uncover and bake 10 min until lightly browned on top. Serves 6.
1/2 c butter or margarine
1/2 c flour
1 t salt
1/2 t pepper
2 c chicken broth
2 c milk
4 c cooked chicken, cubed
1 lb thin egg noodles
1 c parmesan cheese
-Combine butter, flour, salt and pepper in skillet. Cook until bubbly
-Add chicken broth and milk, whisk and boil for 1 minute.
-Stir in chicken
-(to eat NOW continue with baking directions below) To freeze: place in 1 gallon ziploc bag.
-Cook noodles, and mix well with chicken mixture
-Pour into 9X13 pan, sprinkle with parmesan cheese and bake 30 min. at 350. Serves 6-8 servings.