Vegas: Chicken Cordon Bleu Casserole, Cheesy Mashed Potatoes

This last weekend I dragged my family along with me to Las Vegas so I could attend my baby brother's (and his wife's) baby shower. It was so much fun! and my cute sister-in-law-mom-to-be looks adorable with her pregnant belly.
Whenever we go to Vegas we always stay in a timeshare. I love this option because it's like a home away from home. There are bedrooms with doors that close, a full livingroom and even a kitchen! But really... the point of this post?

You'll have to excuse my plating as this meal doesn't look nearly as appetizing as it actually was... You'll just have to take my word for it. But this is the point: this meal was prepared in our room while on vacation! And before you all start cringing and thinking "that's exactly the point of going on vacation.. to not cook!" please just hear me out. Pictured above is Chicken Cordon Bleu casserole with a side of Cheesy mashed potates and steamed Summer squash. But guess what? With the exception of the squash, I cooked these in April! They've been all wrapped up in my freezer waiting for a special occasion to be enjoyed. This was so wonderful! I packed the freezer meal and side right into my ice chest (which saved me from having to buy ice-while the meal was defrosting it also helped keep the rest of the cooler cool). By the time we got to our room and unpacked, I just stuck dinner straight into the oven. It was finished in about an hour at 350. We went swimming at one of the resorts pools while we waited. Perfect! Not only did I not have to worry about finding a place to go out to eat when we got into town, but it also saved us MONEY. Not to mention giving us more time to relax and enjoy being on vacation!

Chicken Cordon Bleu Casserole

8 slices ham
8 slices Swiss cheese
8 boneless, skinless chicken breasts
1 c. cheddar cheese, grated
1/3 c. parmesan cheese grated
½ pkg Stove Top stuffing (chicken)
    Or
    ¾ c bread crumbs (save the crumbs from slicing home-made bread)
1/4 c. melted butter

Sauce:

1 can cream of mushroom (or celery, chicken (or one of each if tripling)) soup
¼ c. milk
1/4 c. chunky bleu cheese dressing (optional)
1 sm. Can mushrooms (optional)
1 T parsley
½ tsp garlic or lemon pepper
1-2 Tbsp diced green onions (optional)

Place slices of ham separately in a casserole dish. Place Swiss cheese and then chicken on each slice of ham. Mix ingredients in sauce and pour over chicken. Sprinkle grated cheeses over sauce. Top with bread crumbs. Drizzle butter over bread crumbs. Bake covered at 350 for 50 minutes. Remove cover and bake 10 minutes more.

**For the freezer: Assemble as above except do not add bread crumbs and grated cheese: Add these after defrosting, before putting into the oven. I like to make at least three of these at a time especially when ham is on sale during the Holidays (Easter is coming up!) I buy a spiral sliced ham specifically for this recipe. One ham will easily make 3 casseroles plus plenty for other recipes. Also I just triple the sauce recipe instead of making single batches to save time. Keeps 3+ months.

***A cheap freezer container: line your pan with heavy duty foil before assembling casserole. Assemble then put in freezer-allow to freeze solid. Once frozen, remove foil lined casserole from pan and wrap again with heavy duty foil until it's sealed. Then put back into the freezer until you're ready to use. Once you're ready to use your casserole just unwrap the outer foil layer & pop it back into your original casserole dish.

Cheesy Baked Mashed Potatoes
(Makes 2 9x13 pans full)

10 large potatoes
6 Tbsp melted butter
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 cups sour cream
2 cups milk
½ cup finely chopped green onions
1 ½ cup shredded sharp cheddar cheese
1 tsp garlic powder

Optional topping
1 ½ c dry bread crumbs
¼ cup melted butter
½ cup Parmesan cheese

Wash & peel potatoes and boil until tender. While potatoes are boiling, combine cream soups, milk, cheese, green onions, garlic and sour cream. Divide tender potatoes equally between two 9x13 inch pans. Fork mash the potatoes as you spread them out in the pan. Drizzle melted butter over potatoes and then ½ the cream sauce over each pan. Wrap one pan in heavy duty aluminum foil & freeze up to 3 months. Cook the other uncovered in 400 F oven for 20-30 minutes until potatoes are bubbly & slightly browned on top. To re-heat frozen potatoes, put frozen dish into cold oven (keep covered with foil). Turn oven to 350 and heat at least one hour. (you can leave it in the oven longer- up to 2 hours- the foil will keep it from burning) Remove foil and increase temperature to 400 and cook until browned on top (about 15-20 minutes). If using optional topping, don’t add until you increase temperature. Do not add before freezing or it will not get crispy.