Tuesday, December 29, 2009

No Fuss Chicken Cordon Bleu - freezer meal

This was rather simple to assemble on the big cooking day. But, there are a few modifications we made. The recipe is found here.

First off, we would be fine leaving the ham out. Next time I will probably not make it with ham.

Second, we used 8" cake pans, and I think somehow in the conversion process things got confused. The original recipe says to use 2 cups sliced carrots for a 9x13 pan, and I thought the recipe at OAMM (once a month mom) said to use 2 cups of sliced carrots in each 8" pan. Needless to say, we had tons of extra saucy stuff, and since we had extra chicken breasts thanks to a great sale on them, we used some frozen green beans to make a couple extra. We ended up with 8 8" pans of the stuff, and honestly we like the kind with green beans much better.

Third, maybe I was in pregnant brain, but we didn't bread the chicken at all, and it was totally fine. So here is the modified recipe.

Chicken Cordon Bleu recipe
* no cooking before freezing*
Makes 4 8" casseroles (3 if using deep dish) or 1 9x13 casserole in a lasagna pan because it makes a LOT.

6-8 boneless skinless chicken breasts (frozen is fine)
8 cups sliced vegetables (frozen green beans are our fave, or sliced carrots)
2 cans cream of chicken soup
1 cup sour cream
2 tsp lemon juice
2 tsp paprika (paprika went MIA in the middle of assembling so I used white pepper, but in the future I will use paprika)
1 1/4 c shredded swiss cheese (accidentally used mozerella since we had more than one bowl of white cheese out during cooking day, tastes fine)
1/3 cup sliced ham (if using diced see instructions)

Put 2 cups vegetables in the bottom of each of the 8" pans.
Mix cream of chicken soup, sour cream, lemon juice and paprika together. If using diced ham, add it to the mix. Divide among the pans (about 1 cup in each). Top with 1-2 chicken breasts (frozen is fine) ham (if used slices) and shredded cheese.

Plastic wrap then foil. Keeps for 2+ months in the freezer.

To serve: Thaw in fridge (takes mine about 2 days to thaw completely). Bake at 375 for 50-60 minutes* until chicken is cooked.

*Perhaps if I had not used frozen chicken and pounded the chicken flat I could have baked it in less time, but since I used frozen breasts they were not pounded flat.

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