Chicken Cordon Bleu Casserole

http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup (see recipe below)
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

http://pinchofyum.com/homemade-cream-of-chicken-soup

Homemade Cream of Chicken Soup

Author: Pinch of Yum

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 3 cups

Makes the equivalent of about 2 cans of condensed cream of chicken soup.

INGREDIENTS

• 2½ cups chicken broth (I used homemade stock)
• 1½ cups milk
• ¾ cup flour
• 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)

INSTRUCTIONS

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Creamy Chicken Enchiladas

This has been a family favorite through the ages!

2 Cups of shredded chicken
1 Onion, chopped
2 Cans of Cream of Chicken (skip all the salt & preservatives by making your own)
1 pt of Sour Cream (I often use plain yogurt)
1 -1 1/2 dozen tortillas (I use wholegrain/wholewheat but corn tortillas are great too)
1 Cup Chopped Green Chiles
White or Cheddar Cheese

Saute onions in butter, then add the cream of chicken, chicken and chili peppers.  Turn of heat and stir in sour cream or plain yogurt.  Soften tortillas in hot grease (optional) Drain and put in a spoonful of chicken misture in each tortilla.  Roll up and lay seam side down.  POur what is left on top.  Grate cheese and put on top.

Bake at 350 until heated through and bubbly; use a 9 x 13ish pan.

Here are what two sources online say to do for baking frozen enchiladas:

Unwrap the frozen enchiladas, cover with foil, and bake at 400° F until heated through, after 30 remove foil and pour thawed sauce and cheese over enchiladas and continue to cook until bubbling and beginning to brown, 15 to 20 minutes more.

Martha Stewart says:

Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Check out what the Pioneer Woman does for her White Chicken Enchiladas for a fantastic step by step tutorial with pictures!