Chicken Cordon Bleu Bake

This recipe makes TWO 9x13 casserole dishes

Ingredients
2 packages (6 ounces each) reduced-sodium stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed cooked chicken
1/2 teaspoon pepper
3/4 pound sliced deli ham, cut into 1-inch strips (my husband wants me to try using diced ham next time, so we might try that)
1 cup (4 ounces) shredded Swiss cheese
3 cups (12 ounces) shredded cheddar cheese

Directions
Prepare stuffing mixes according to package directions. Meanwhile, in
a large bowl, combine soup and milk; set aside.
Divide chicken between two greased 13-in. x 9-in. baking dishes.
Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar
cheese, soup mixture and stuffing. Sprinkle with remaining cheddar
cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 350° for 30 minutes. Uncover; bake 10-15
minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake at
350° for 45 minutes. Uncover; bake 10-15 minutes longer or until
heated through and cheese is melted. Yield: 2 casseroles (6 servings each)