Freezer Meals

With a new baby coming and whizzing through all of my freezer meals during my super sick first trimester, it's time to start thinking about replenishing my stash. So I decided I should give myself some accountability and start documenting some of the meals that I make.

Since I am supposed to be resting for the next few days I used one of the very last meals in my stash before I start replenishing. It is Chicken Cordon Bleu Casserole. This is a great meal to make after Christmas or Easter to use up some of that leftover ham. I got the recipe from Pinterest (of course). Here's the link http://www.madefrompinterest.net/chicken-cordon-bleu-casserole/ . I am copy and pasting the actual recipe just in case for some crazy reason the link is taken down and I lose the lovely recipe.

Chicken Cordon Bleu Casserole

recipe adapted from tastykitchen.com

Base:

1 large rotisserie chicken, meat removed and pulled (about 5-6 C) or 5-6 C of chicken breast meat cooked and shredded into large chunks

1/2 pound sliced deli-style black forest ham, chopped or some yummy leftover ham from Christmas/Easter cut into chunks.

1/2 pound sliced swiss cheese

Sauce:

4 Tb butter

4 Tb flour

3 C milk

2 Tb lemon juice

1 Tb dijion mustard

1 1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp pepper

Topping:

4 Tb melted butter

1 1/4 C seasoned bread crumbs

1/4 C parmesan cheese

1.  Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray.  Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2.  In a medium saucepan, melt the butter over medium heat.  Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.  Turn the heat to high and cook until the sauce thickens and boils completely, whisking often.  Remove from the heat and add the remaining sauce ingredients.  Pour the finished sauce over the base layer already in the dish.

3.  In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish and bake for 45 minutes.  Allow to cool for 10 minutes before serving so the sauce will thicken just a bit. You may want to cover the casserole for the first 20 minutes or so just so the crumb topping doesn't become too brown. This is just my personal preference.

Now, whenever I make this I try to make two. One to serve and one to freeze. The one to freeze I do not bake and I do not put the bread crumb topping on. In order to serve, I defrost completely and then add the crumb topping and bake at 350 for 45 minutes. I also serve this with potatoes. You can make some freezer twice baked potatoes or use some potatoes that you have on hand (today I had red potatoes) and then just throw them in the microwave and smash them with some butter and salt and pepper. Yummy. I also added some frozen veggies...but that's just me. This recipe is super delicious and well worth it to double and freeze for a lazy day meal...or when you are supposed to be "resting" (have I mentioned that I don't do "resting" very well? But then again, what mom does?