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Preheat oven to 375F/190C. Spray casserole dish with nonstick spray or olive oil. (I used a dish that was 9" x 12" but it could have been a bit smaller.)
Trim four large chicken breasts and rub with the dried herbs.
Heat 2 tsp. of the olive oil in a large non-stick frying pan and barely brown the chicken, just 3-4 minutes per side. (It will cook more in the casserole dish.)
Remove chicken to cutting board and let it cool. When it's cool enough to handle, cut the chicken lengthwise into thick strips and and layer in the bottom of casserole dish.
While the chicken cooks, wash mushrooms if needed, thickly slice, add one more teaspoon oil to the pan and cook until the mushrooms are lightly browned. Layer the mushrooms over the chicken in the casserole dish.
Cut ham into cubes, and add the last teaspoon of olive oil and saute the ham in the same frying pan until it's slightly browned to bring out the flavor. Layer browned ham over the mushrooms.
Mix sour cream and grated Parmesan with the Alfredo Sauce.
Pour the sauce over the chicken, mushrooms, and ham.
Sprinkle with grated Mozzarella and Monterey Jack Cheese, or any white cheese you prefer.
Bake about 20 minutes covered, or until the cheese is mostly melted.
Uncover and bake about 20 minutes more, or until the top is nicely browned. Serve hot.