Chicken Cordon Bleu Casserole

I love looking for new recipes in blogs, magazines, websites, and cookbooks. I usually work in 2 or 3 new recipes a week. Some bomb and some are really good so they get added to my recipe binder. It is pretty rare that I follow a recipe exactly as it is written. I usually have to tweak it to my family's taste preference. My family is not a fan of the Cream of Chicken condensed soup so when I came across the recipe below, I knew I would have to make a change. The original recipe is from Sisters' Cafe. I made a couple of changes but this was really good. This one made it to my binder and it will be made again.

Chicken Cordon Bleu Bake
Adapted from Sisters' Cafe

2 Packages Stove Top Stuffing mix
1 can (10 3/4 oz) cream of mushroom soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch squares
1 cup Jarlesburg cheese, shredded (Swiss can be used)
2 cups cheddar cheese, shredded
2 cups cooked chicken, cubed

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, 2 cups of the cheese, soup mixture and stuffing. Sprinkle with remaining 1 cup of cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

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Enjoy!