Chicken Cordon Bleu Casserole

4 chicken breasts, cut into small cubes
1/2 lb. black forest ham, cut into small pieces
8 slices Swiss cheese
3 C cream of chicken soup
1 C low fat sour cream
1 C frozen sweet corn
1/2 C mushrooms, finely chopped
1 tbsp worcestershire
1/2 C seasoned bread crumbs
2 tbsp unsalted butter, cubed

Preheat oven to 350. Cover the bottom of a 9x9 pan with half the chicken. Cover chicken with ham, then cheese and then remaining chicken. Mix together cream of chicken soup, sour cream, corn, mushroom and Worcestershire and pour on top of the chicken. Top with bread crumbs and cubed butter. Bake for 60 minutes. Let stand 5 minutes before serving.

To freeze: Cover the bottom of a 9x9 freezable pan with half the chicken. Cover chicken with ham, then cheese and then remaining chicken. Mix together cream of chicken soup, sour cream, corn, mushroom and Worcestershire and pour on top of the chicken. Top with bread crumbs and cubed butter. Before baking, fully defrost and cook at 350 for 60 minutes. Let stand 5 minutes before serving.

(inspired by Chicken Cordon Bleu Bake by Henderson Family Favorite Recipes)