Chicken Cordon Blue Casserole

Chicken Cordon Blue with Stuffing

Great Make Ahead Meal



This past weekend we had the start of the COLD weather move into Omaha, and since we are still in our temporary housing and I am with out the majority of my pots and pans, I needed to make something that would be warm and delicious for my family but could be done using the basic pots and pans I have kept with me for our move.  My husband is a big fan of casseroles.  He grew up eating them and enjoys them, they are a comfort food for him, so I thought why not try a new one?  I make a chicken and broccoli casserole he enjoys so I decided why not add ham, some Swiss cheese and change my vegetable?  I gave it a try and we will definitely be eating this again this winter.  It was delicious and warm, the ham gave it that special flavor and the use of cream of chicken soup made it taste rich and smooth, the perfect comfort food meal for my family.  On the plus side, it warmed up great the next day - which is essential in my house because I pack a lunch Monday - Friday for my husband!  A true crowd pleaser.  I did make this ahead (I put it together during nap time then let it sit on the oven until dinner rolled around).  It was all done in one pot and was very easy on clean up.  Give it a try!

Here's what you'll need...

Ingredients:

2 large boneless, skinless chicken breast cooked and cubed (I boiled mine)

2 large smoked pork chops cooked and cubes (I bought mine cooked from the grocery store)

2 cans of cream of chicken soup

2  1/2 cans of no fat half and half (you can substitute with milk)

1 bag of frozen peas

1 bag of Herbed Stuffing Mix

Salt and Pepper to taste

Sliced Swiss Cheese - about 6 slices

1 cup of cheddar cheese

1 tablespoon of spicy mustard

1 tablespoon of olive oil

1 tablespoon of fresh chopped garlic - about 2 cloves

Directions:

Using your dutch oven, I like my Calphalon because of the even heat and easy to clean finish,  warm your olive oil and garlic cloves.  Then add the cooked diced chicken and cooked ham/smoked pork chop.  Brown these over medium heat.  Add your cream of chicken soup, half and half, cheddar cheese mustard, and salt and pepper.  I tasted my base once it was warm and bubbly to make sure I had just enough seasoning.  Stir in the frozen peas then gently fold in your stuffing mix - uncooked.  Make sure the breading is completely coated with the cream base.  Flatten out your mixture and top with sliced Swiss cheese.  Bake at 350 for 40 minutes or until top golden brown.

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