Chicken Cordon Bleu Bake

Type of Recipe - Dinner
Source - Simple and Delicious Magazine, February 2009
Why I Like This Recipe - It makes a double batch. Eat one and freeze one. Super easy, and the kids loved it!! You can be fairly flexible with amounts of meat and cheese, depending on what you have on hand.


2 pkg. (6 oz each) stuffing mix
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed chicken (I just slow cooked some boneless chicken breasts and shredded them)
1/2 tsp. pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup (4 oz) shredded Swiss cheese (I had some leftover Swiss cheese slices from sub sandwich night, so I just cut them into strips and used that rather than shredded)
3 cups (12 oz) shredded cheddar cheese


Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between two greased 13-in. x 9-in. baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheese.

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.

Chicken with Mushrooms and Peas

Meal: Dinner
Menu: Chicken with Mushrooms and Peas
Recipe Source: Everyday with Rachael Ray (with Becky's take on it here and there)

I made this the first time several weeks ago, not sure how the kids would like it. They loved it! It's now on the list of family favorites, and we had it again a few days ago. Yummy, very simple, good for (when you take the skin off, as I do) and the bonus - it's a fairly inexpensive meal to make. Win, win, win, win.

8 chicken thighs (I actually use 4 or 5 chicken quarters, separate them, and remove all the skin)
2 TB extra virgin olive oil
1 teaspoon fresh thyme (I just eyeball an appropriate amount of dried thyme...enough to give it a nice speckled look)
salt and pepper
8 oz mushrooms, halved (I use more...because I love 'em)
1 onion, coarsely chopped
one 10-ounce package of frozen peas (Again, I use more - 16 oz does our family a little better)

1. Position a rack in the upper third of the over and preheat to 400 degrees. On a rimmed baking sheet, toss the chicken with 1 TB olive oil, the thyme and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
2. Meanwhile, in a bowl, combine the mushrooms, onion, peas and the remaining 1 TB olive oil. Season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.