I absolutely LOVE this recipe. McKayla will eat everything on her plate whenever this is on the menu.
The recipe does seem pretty large, that's because it actually makes 2 full casserole pans. This is the BEST part. I usually make this at least once a month. First, some great ideas to do with the extra pan of food!
-Freeze the second pan to use on a day you might not have time for a healthy dinner.
-For a smaller family (this makes a LOT), you can actually divide this between 4 square pans.
-I make one full 13x9 pan and 2 square pans, this way, we can use the small ones and have a large one anytime there's extra people around.
-Give the second one away. We take meals to people that have recently had a baby or some sort of illness that may be keeping them from spending time in the kitchen and eating meals.
-Also great if you're having a large family get together, one recipe will feed quite a crowd.
Ingredients:
2 packages (6 oz each) reduced-sodium stuffing mix
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed cooked chicken
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1-inch strips (to save time, I use the pre-packaged cubed ham from the deli section)
1 cup (4 oz) shredded Swiss cheese
3 cups (12 oz) shredded cheddar cheese
Directions:
Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between between 2 greased 13x9 baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture, and stuffing. Sprinkle with remaining cheddar cheese.
Cover and freeze one one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.
To Use Frozen Casserole:
Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10-15 longer until heating through and cheese is melted.
The recipe does seem pretty large, that's because it actually makes 2 full casserole pans. This is the BEST part. I usually make this at least once a month. First, some great ideas to do with the extra pan of food!
-Freeze the second pan to use on a day you might not have time for a healthy dinner.
-For a smaller family (this makes a LOT), you can actually divide this between 4 square pans.
-I make one full 13x9 pan and 2 square pans, this way, we can use the small ones and have a large one anytime there's extra people around.
-Give the second one away. We take meals to people that have recently had a baby or some sort of illness that may be keeping them from spending time in the kitchen and eating meals.
-Also great if you're having a large family get together, one recipe will feed quite a crowd.
Ingredients:
2 packages (6 oz each) reduced-sodium stuffing mix
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed cooked chicken
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1-inch strips (to save time, I use the pre-packaged cubed ham from the deli section)
1 cup (4 oz) shredded Swiss cheese
3 cups (12 oz) shredded cheddar cheese
Directions:
Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between between 2 greased 13x9 baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture, and stuffing. Sprinkle with remaining cheddar cheese.
Cover and freeze one one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.
To Use Frozen Casserole:
Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10-15 longer until heating through and cheese is melted.
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