This is one of my favorite dishes. It is easy and tastes great. I have to admit it is the first recipe I go to when I need to take dinner in to someone. It also freezes well. I don't know if my family was just really hungry this time, but we ate it all for dinner.
Chicken Cordon Bleu Casserole
16 oz. frozen hashbrowns (1/2 of a normal sized bag.)
3-4 chicken breasts cooked and diced
1/2 lb ham
1 -8 oz. cream cheese
1 can cream of chicken soup
2 cups shredded swiss cheese
1/4 tsp pepper
1/4 cup milk
Place hashbrowns on the bottom of a 9x13 casserole dish.
Layer chicken and then ham over hashbrowns.
Sprinkle with 1 cup of the shredded swiss cheese. Combine soup, cream cheese, milk and pepper. *I found it easiest to melt the cream cheese a little in the microwave then mix everything together. Now for the tricky part. Drop the soup mixture on top and spread. I find it best to treat it like you are frosting a cake.
Sprinkle the top with the rest of the cheese. If you are freezing it, wrap it up at this point and put in the freezer.
I like to prepare it ahead of time and let it sit in the fridge unbaked. (I like to leave it approximately 24 hours). It allows the flavors to mix a little bit better.
Bake at 350 degrees covered for 50 minutes. Remove cover and bake 10 more minutes, until bubbly.
*I have mixed it all together and put it in the crockpot before. It turns out all right. I prefer the casserole dish baking method better.
*You can use ham lunch meat. It is really good with leftover ham.
This recipe is linked to Temp My Tummy Tuesdays.
Greetings from Cape Town.ReplyDelete
Hmmmm. This looks really yummy!
Thanks for sharing.
That sounds so good!! :) :)ReplyDelete
I love new casserole dishes. This one sounds wonderful. THANKS!!! GeriReplyDelete
Wow! I'm definitely bookmarking this one!ReplyDelete
I hope you'll stop by and enter my blogiversary giveaway. I'm giving away an apron from Happy Find.
I recently tried Crockpot Chicken Cordon Bleu with chicken, stove top, ham, and swiss. It was good, but not exactly what I was going for. I'll have to try this one.ReplyDelete
Do you usually bake it before you freeze this or freeze it unbaked?ReplyDelete
Abby: I freeze this dish before I bake it. Then I usually let it unthaw in the fridge for about 24 hours before cooking it.ReplyDelete
Hi Tiffanee! I just pulled this out of the oven and oh my heck! It smells heavenly. I'm not sure if I can let it sit for 24 hours =o) Thanks so much for the recipe!ReplyDelete
Hi Tiffanee! I am re-reading your post and saw you had mentioned when to stop and freeze! Sorry I skipped that part! We loved this and I am planning to post it on my blog tomorrow!ReplyDelete
This was amazing!!! Thank you!ReplyDelete