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Ingredients

• 3/4 pound chicken breast fillets, slivered
• 4 ounce. boiled ham, slivered
• 2 tbsp. butter
• 1 can (10 3/4 ounce.) cream of chicken soup
• 1 c. water
• 2 tbsp. Dijon mustard, optional
• 1 pkg. (10 ounce.) Birds Eye asparagus cuts, thawed
• 1 1/2 c. dry minute rice
• 2 slices Swiss cheese, cut in wedges or possibly cubes

Description

Saute/fry Chicken And Ham In Butter Till Chicken Is Lightly Browned, About 5 Min. Add In Soup, Water And Mustard; Add In Asparagus. Bring To A Boil, Stir In Rice And Top With…

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