Today is Freeezer Food Friday. Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.
Today I have a one to make and one to freeze recipe. I hope you find it helpful!
Yield: 2 casseroles, 6 servings each
Prep: 20 min. / Bake: 40 min.
2 pkg. (6 oz. each) reduced-sodium stuffing mix
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed cooked chicken
1/2 teaspoon pepper
3/4 lb. sliced deli ham, cut into 1” strips
1 cup (4 oz.) shredded Swiss cheese
3 cups (12 oz.) shredded Cheddar cheese
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” baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup Cheddar cheese, soup mixture and stuffing. Sprinkle with remaining Cheddar cheese.
Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 350° for 30 minutes. Uncover; bake 10 to 15 minutes longer or until cheese is melted.
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 to 15 minutes or until heated through and cheese is melted.