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Yield: 4 x 2
Tony Lane - The Dude Network
@the_dudenetwork
Ingredients & Directions
Directions
Chicken Casserole
1 package
Springer Mountain Farms Split Breasts
seasoning of choice for chicken
1 can
cream of chicken soup
2 boxes
low sodium chicken stuffing
1 cup
milk
3 cups
diced ham
4 cups
Swiss cheese, shredded (or cheese of your choice)
1 cup
corn flakes
- Season split breasts with your preferred chicken seasoning. (JDQ Sweet Rub was used for this recipe.)
- While the chicken is cooking, make the stuffing mixture according to package directions.
- Place the chicken on your smoker at 275°F and cook until the thickest part of the breast reaches at least 165°F with an instant read thermometer. (Recipe can also be made with any leftover cooked chicken or a rotisserie chicken.)
- Cool chicken enough to pull it from the bone and dice up for the casserole.
- Grease 2 cast iron skillets (or casserole dishes if you don't have cast iron)
- Spread chicken in bottom of pan, add a layer of ham and one cup of the shredded cheese.
- Place half of the stuffing mixture on top of the meat and cheese.
- Mix 1 cup of milk with the can of condensed chicken soup.
- Pour half of the soup mix over the stuffing and top with an additional cup of shredded cheese.
- Bake at 350°F for about 30 minutes.
- Remove from oven and immediately sprinkle half of the cornflakes on top.
- Repeat the process for the second casserole.
- If freezing for a later meal, cool the casserole quickly and completely after step 10; wrap for freezing.
- To reheat, cover with foil, place in a 350°F oven until warm all the way through (approx. 30 minutes). Top with cornflakes and serve.
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Chicken Cordon Bleu Casserole (Double Batch)
Tony Lane - The Dude Network
@the_dudenetwork
Yield: 4 x 2
00:00 Total Time
Ingredients
Directions
Chicken Casserole
1 package
Springer Mountain Farms Split Breasts
seasoning of choice for chicken
1 can
cream of chicken soup
2 boxes
low sodium chicken stuffing
1 cup
milk
3 cups
diced ham
4 cups
Swiss cheese, shredded (or cheese of your choice)
1 cup
corn flakes
- Season split breasts with your preferred chicken seasoning. (JDQ Sweet Rub was used for this recipe.)
- While the chicken is cooking, make the stuffing mixture according to package directions.
- Place the chicken on your smoker at 275°F and cook until the thickest part of the breast reaches at least 165°F with an instant read thermometer. (Recipe can also be made with any leftover cooked chicken or a rotisserie chicken.)
- Cool chicken enough to pull it from the bone and dice up for the casserole.
- Grease 2 cast iron skillets (or casserole dishes if you don't have cast iron)
- Spread chicken in bottom of pan, add a layer of ham and one cup of the shredded cheese.
- Place half of the stuffing mixture on top of the meat and cheese.
- Mix 1 cup of milk with the can of condensed chicken soup.
- Pour half of the soup mix over the stuffing and top with an additional cup of shredded cheese.
- Bake at 350°F for about 30 minutes.
- Remove from oven and immediately sprinkle half of the cornflakes on top.
- Repeat the process for the second casserole.
- If freezing for a later meal, cool the casserole quickly and completely after step 10; wrap for freezing.
- To reheat, cover with foil, place in a 350°F oven until warm all the way through (approx. 30 minutes). Top with cornflakes and serve.
