Chicken Cordon Bleu Bake

Nathan ate this!!!! WE ARE THE CHAMPIONS, MY FRIENDS (guitar music) AND WE'LL KEEP ON FIGHTING, TIL THE END (more guitar music). Oh the victory, something homemade(ish) that Nathan ate!! I picked this recipe because it sounded yummy, and it made two casseroles, so I could freeze one for my homies to eat while I'm in Haiti next month. It's from Simple & Delicious Jan/Feb 2009.

Chicken Cordon Bleu Bake
2 pkg (6 oz each) stuffing mix (of course I used Stove Top)
1 can cream of chicken soup, undiluted
1 cup milk
8 cups cooked cubed chicken
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup shredded swiss cheese (couldn't find this, I had to shred my own)
3 cups shredded cheddar cheese

Prepare stuffing mixes according to pkg directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between two greased 9x13 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 casserole for up to 3 months. Cover and bake the remaining casserole @ 350 for 30 minutes. Uncover and bake 10-15 minutes more or until cheese is melted (mine was already melted, so we just ate it after 30 minutes). To use frozen casserole: thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake @ 350 for 45 minutes, then uncover and bake 10-15 minutes longer or until heated through and cheese is melted. 2 casseroles, 6 servings each.

While I don't think this is very healthy for you, it was very yummy. Definitely a keeper, since all 5 of us ate it!!