Chicken Cordon Bleu Bake

Chicken Cordon Bleu Bake

2 Packages reduced sodium Stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch stips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken, cubed

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in two greased 8×8 baking dishes. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

Chicken Divan

1 1/2 c chopped cooked chicken

2 c chopped cooked broccoli

1 can cream of chicken soup

1/2 c mayonnaise

1/4 tsp curry powder

1/2 tsp lemon juice

1 tsp melted butter

1/3 c grated cheddar cheese

1 slice bread, cubed

Combine soup, mayo, curry powder, and lemon juice. Thin sauce slightly with milk, if desired. Layer broccoli and chicken in 8"x8" casserole dish, top with sauce and cheese. Toss bread cubes in melted butter and add to casserole. Bake at 350 for 25-30 minutes or until cheese is melted and center is hot. Serve with rice.

I followed these instructions exactly to the end, then froze the baked casseroles after they cooled. To reheat, I unwrapped the frozen casserole and plopped it in a baking dish. I baked it at 400 for about 45 minutes.