3/4 lb. cooked turkey, cut into strips (2 1/2 c.)
4 oz. boiled ham, cut into strips
2 tbsp. butter
1 can cream of chicken soup
1 c. water
2 tbsp. Dijon style mustard
1 (10 oz.) pkg. Birds Eye cut green beans, thawed
1 1/2 c. original minute rice
2 slices Swiss cheese, cut into wedges or sm. cubes

Cook and stir turkey and ham in hot butter until lightly browned. Stir in soup, water, and mustard add green beans. Bring to a full boil. Stir in rice and top with cheese. Cover, remove from heat. Let stand 5 minutes. Fluff with fork.