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Chicken Cordon Bleu Bake

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.

Freezer Food Friday


Today I have a one to make and one to freeze recipe. I hope you find it helpful!

Chicken Cordon Bleu Bake

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.

Comments on: "Chicken Cordon Bleu Bake" (5)

  1. terrajones said:

    OK, too funny, I just randomly made this last night! I was going to do chicken cordon bleu and didn’t feel like MAKING it, so I “cheated” and came up with something very similar! I did bread crumbs on top instead of stuffing, but same thing!

    I think it would be even better this way! Yum! Thanks!

  2. […] 2, 2009 by angelaskitchen Head over to Mj’s for Freezer Food Friday.   Then head back and join in Gluten Freezer Friday.  We’ld love to have you join in on the […]

  3. angelaskitchen said:

    I was out of town, so am late linking up this week. This looks yummy.

    Thanks for hosting!

  4. Justin…if you wil look at the recipe title you will see it is linked to the newspaper I got it from. They have archived the recipe but I do give credit where it is due.

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