Chicken Cordon Bleu Bake (Oamc)

• 2 (6 ounce) packages reduced-sodium seasoned stuffing mix
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 cup milk
• 8 cups cubed cooked chicken
• 1/2 teaspoon pepper
• 3/4 lb sliced deli ham, cut into 1-inch strips
• 1 cup shredded swiss cheese
• 3 cups shredded cheddar cheese

1. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Divide chicken between two greased 13 x 9 inch baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted.
4. Each casserole serves 6.

condensed cream, milk, chicken, pepper, deli ham, swiss cheese, cheddar cheese

Taken from www.food.com/recipe/chicken-cordon-bleu-bake-oamc-353001 (may not work)