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Chicken Cordon Bleu Bake -- w/stuffing

I can't believe I haven't shared this recipe on my blog yet.  I came across it awhile ago (on Pinterest I believe) and now it was just featured on  It is a tasty easy to please meal that freezes well too.  Enjoy! -- I've made my substitutions and suggestions in italics

**I'll be posting a second version soon made with Instant Rice versus stuffing too.**


  • 2 (6 oz) packages seasoned stuffing mix
  • 10.5 oz cream of chicken soup (she makes her own, I just buy low sodium at the store)
  • 1 cup milk
  • 8 cups chicken, cooked and cubed (for a smaller batch, use a rotisserie or left over chicken)
  • 1 tsp pepper
  • 1 lb deli ham, sliced and cut into 1″ strips (I just buy the cubed up stuff already to go by the deli meat/bacon in the store)
  • 1 cup swiss cheese, shredded
  • 3 cups cheddar cheese, shredded  (this might be optional, I just used the swiss and that was fine, but again I was making a smaller batch)


Prepare stuffing mixes according to package directions. In a large bowl, combine soup and milk, set aside.  Divide chicken between 2 greased 9×13 foil baking pans.  Sprinkle chicken with pepper.  Layer with ham, swiss cheese, 1 cup of the cheddar cheese, soup mixture and stuffing.  Sprinkle with remaining cheddar cheese.  Cover and bake 350F for 45 minutes.  uncover, bake 10-15 minutes more or until cheese is melted.

Freezing Directions:

Follow instructions above.  Cover and freezer up to 3 months.  Thaw.  Remove from fridge 30 minutes before baking.  Cover and bake 350F for 45 minutes.  Uncover, baking 10-15 min more or until heated through and cheese is melted.  

Servings: 12 (2 9×13 casseroles)


source: Lisa @


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