 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
âI got this recipe from a friend, years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I donât have much time myself.â Rea Newell - Decatur, Illinois Ingredients:
2 packages (6 ounces each) reduced-sodium stuffing mix |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup milk |
8 cups cubed cooked chicken |
1/2 teaspoon pepper |
3/4 pound sliced deli ham, cut into 1-inch strips |
1 cup (4 ounces) shredded swiss cheese |
3 cups (12 ounces) shredded cheddar cheese |
Directions:
1. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside.
2. Divide chicken between two greased 13-in. x 9-in. baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.
4. 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 10-15 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (6 servings each).
|
|