We've tried a few variations of this dish - all were a hit. But this was our favorite:
* 6 cups cooked chicken, shredded
* 4 cups of cubed ham
* 12 slices of swiss cheese
* 1 can cream of chicken soup
* 1 cup milk
* 1/2 teaspoon pepper
* 1 T dijon mustard (sometimes I forget this and it turns out just fine!)
* 3 cups shredded cheddar cheese
* 2 cups of chopped broccoli (steamed if fresh or thawed if frozen)
* 2-3 boxes of stuffing mix (prepared as package suggests)
* Mix milk and soup together. Add pepper and the optional dijon mustard.
* Add chicken and ham and mix till evenly coated.
* Spread half the mixture into each pan (2 casserole pans)
* Push in broccoli pieces - I like to do this by hand to make sure it's well spread throughout the dish and I'm not going to end up with a kid getting a spoonful of just broccoli.
* Layer with swiss cheese and then 1 cup of cheddar per pan.
* Top with prepared stuffing (we like to use 3 boxes total - 1.5 per casserole)
* Sprinkle remaining cheddar on top (1/2 cup per casserole)
TO BAKE:
* Bake for 20-30 minutes, covered, at 350*. Uncover for 10 extra minutes.
TO FREEZE:
* Let cool, cover with saran wrap and then foil. Freeze for up to 3 months.
* Thaw in fridge the night before.
* Bake 350*, covered, for 45min. Uncover for 10 extra minutes.
* Makes 2 casseroles that each feed 6-8 (12-16 total)
* 6 cups cooked chicken, shredded
* 4 cups of cubed ham
* 12 slices of swiss cheese
* 1 can cream of chicken soup
* 1 cup milk
* 1/2 teaspoon pepper
* 1 T dijon mustard (sometimes I forget this and it turns out just fine!)
* 3 cups shredded cheddar cheese
* 2 cups of chopped broccoli (steamed if fresh or thawed if frozen)
* 2-3 boxes of stuffing mix (prepared as package suggests)
* Mix milk and soup together. Add pepper and the optional dijon mustard.
* Add chicken and ham and mix till evenly coated.
* Spread half the mixture into each pan (2 casserole pans)
* Push in broccoli pieces - I like to do this by hand to make sure it's well spread throughout the dish and I'm not going to end up with a kid getting a spoonful of just broccoli.
* Layer with swiss cheese and then 1 cup of cheddar per pan.
* Top with prepared stuffing (we like to use 3 boxes total - 1.5 per casserole)
* Sprinkle remaining cheddar on top (1/2 cup per casserole)
TO BAKE:
* Bake for 20-30 minutes, covered, at 350*. Uncover for 10 extra minutes.
TO FREEZE:
* Let cool, cover with saran wrap and then foil. Freeze for up to 3 months.
* Thaw in fridge the night before.
* Bake 350*, covered, for 45min. Uncover for 10 extra minutes.
* Makes 2 casseroles that each feed 6-8 (12-16 total)
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