Chicken Cordon Bleu Casserole

Preheat oven to 375.

Combine ham, chicken, thyme and black pepper in a baking dish. (I found 9 x 13 to be too large, but a smaller oval one worked great–probably 2 quarts).

In another bowl, combine milk and cream of chicken soup and 3/4 of the grated cheese, reserving the rest for the top. Pour the soup mixture over the top of the ham and chicken, nudging it around to make sure that all of the cheesy, creamy goodness envelopes each cube of meat. Sprinkle the top with the remaining cheese.

Mix melted butter and bread crumbs together and sprinkle evenly over the cheese.

Cover with aluminim foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and brown.

Serve over rice with a side of broccoli or a nice leafy salad. You could also combine a cup or two of already cooked rice in with the meat in step one. Salt isn’t really needed because the soup is salty and of course, the ham is too, but adjust seasonings to taste.