CHICKEN CORDON BLEU BAKE

CHICKEN CORDON BLEU BAKE (Freezes well)

Pam Konopka
1 package (6 ounces) reduced-sodium stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
4 cups cubed cooked chicken
1/4 teaspoon pepper
1/2 pound sliced deli ham, cut into 1-inch strips
1/2 cup (2 ounces) shredded Swiss cheese
1 1/2 cups (6 ounces) shredded cheddar cheese

Prepare stuffing mix according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Place chicken into a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Layer with ham, Swiss cheese, 1/2 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and freeze for up to 3 months.

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.