Cheesy Ham, Chicken and Bacon Casserole

Preheat the oven to 350°F (180°C).

In frying pan, cook bacon, until just before it gets too crispy. Remove and save the bacon fat.

Pat chicken dry with paper towels. Remove any little bits of bone and excess fat. Slice chicken breasts through, but not all the way, as if you’re going to butterfly them or stuff them.

In frying pan over medium high heat in hot bacon fat, sear chicken breasts on both sides until turning golden in spots, about 6 minutes. Sprinkle both sides with seasoning salt. Place chicken breast in 9 x 13-inch (2 L) casserole dish.

Stuff each chicken breast with a folded-over slice of ham. Within each piece of ham, place a folded-over slice of Muenster cheese (or whatever cheese you have on hand). Top with bits of bacon on each chicken breast.

Bake uncovered 15 minutes. Cover with grated Monterey Jack (or whatever you have) cheese and bake another 20 minutes, or until juices run clear.