Here's a recipe that's actually for two casseroles. You make one right away and freeze the other one for up to three months. Or I guess you could make them both at once if you're having a big group over.
Chicken Cordon Bleu Bake
2 pkg. (6 oz. each) reduced-sodium stuffing mix (I didn't use reduced-sodium, just normal)
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-in strips
1 cup (4 oz.) shredded Swiss cheese
3 cups (12 oz.) shredded cheddar cheese
1. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between two greased 13x9-in baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees 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 the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted.
