Preheat the oven to 375 degrees.
Dice the ham and place it in a bowl and set it aside.
1 pound black forest ham
Take some butter and add the diced onions to the pan. Sautee until a light brown then remove them and place them into a bowl.
1 tablespoon butter, 1/2 yellow onion
While cooking the onion, combine the flour, garlic powder, and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
1/2 cup unbleached flour, 1 teaspoon oregano, 1 teaspoon garlic powder
To the same pan that the onion was cooked, add the olive oil. Dredge chicken in flour mixture and add to the pan once the oil has heated. Brown 2-3 minutes on each side.
1 tablespoon olive oil, 3 boneless, skinless chicken breasts
Add the chicken to a greased dish.
In a bowl put the cream of chicken, milk, garlic powder, dried oregano, and Dijon mustard. Stir to combine completely.
1 can (10.5 ounces) cream of chicken soup, 1 tablespoon dijon mustard, 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 cup milk
Pour on top of the browned chicken in the prepared dish. Cover with onions and diced ham. DO NOT add cheese at this time.
Cover with tin foil and bake for 30 minutes.
After the dish has been baked for 30 minutes, take it out of the oven and add the cheese.
4 ounces triple cheddar cheese blend
Leave the foil off and put it back into the oven for an additional 15 minutes. Enjoy!