3 chicken breasts (about 2 1/2 pounds),
    split, skinned, and de-boned
3 slices (4 ounces) Swiss cheese, cut in half
3 slices (4 ounces) boiled ham, cut in half
2 tablespoons butter or margarine
1 (10 3/4 ounce) can Campbells
    Condensed Cream of Chicken Soup
1/4 cup milk or light cream
Chopped parsley

Flatten chicken breasts with flat side of knife. Top each with 1/2 slice cheese, then ham; secure with wooden picks.

In skillet, brown chicken-side down in butter. Stir in soup and milk. Cover; cook over low heat for 20 minutes or until tender. Stir occasionally. Garnish with parsley.

Makes 6 servings.