Chicken Cordon Bleu Casserole

Recipe:
4 chicken breasts
4 0z sliced ham
1 cup Cheddar cheese
1 can (10 3/4 oz) cream of mushroom soup
2 cups stuffing cubes
2 tablespoons butter

Put butter in skillet and brown chicken on all sides- does not need to be fully cooked. Set chicken aside. Put stuffing in remaining butter and juices in skillet and stir. Put 3/4 stuffing in bottom of casserole dish. Place chicken on top, followed by ham and cheese. Pour soup over top. Add remaining bread crumbs. Cook at 350 for an hour.

Recipe from Mom's Updated Recipe Box by Donna Weihofen.

Changes:
Used Colby jack cheese. Used 3/4 can of soup.

Review:
Rating 7. Too dry. Nothing combined the ingredients to keep them moist. Didn't need the soup.

Next Time:
Cover while cooking, cook for less time, maybe some cream cheese instead of soup. Use thin, pounded chicken breast and stack 2 layers of everything.