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
- 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.