Chicken Cordon Bleu Pasta Bake

1 box Stove Top stuffing
4 tbsp butter
1 2/3 cup warm water
10 oz whole wheat rotini noodles
12 oz shredded chicken
4 slices deli ham
1/2 tsp pepper
1 cup milk
1 can cream of chicken soup
1 cup Swiss cheese, shredded
1 cup Mexican cheese, shredded

Preheat oven to 350.
Boil the pasta according to package directions, drain and set aside.
Combine the stuffing, butter and water in a bowl and microwave for 5 minutes, until the water is absorbed. Fluff with a fork.
While the pasta and stuffing are being prepared, slice the ham into long strips.
In a 13x9 pan, combine the pasta and the chicken.
Add in the ham, pepper, Swiss cheese, and 1/2 cup Mexican cheese.
In a small bowl, stir together the milk and cream of chicken soup.
Pour the soup mixture over the pasta mixture, and combine.
Top with the stuffing and the remaining Mexican cheese.
Bake for 8-10 minutes, until the cheese is melted.