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

Saute chicken and ham in butter until chicken is lightly browned, about 5 minutes. Add soup, water and mustard; add asparagus. Bring to a boil, stir in rice and top with cheese. Cover; remove from heat. Let stand 5 minutes. 4 servings.