3 whole chicken breasts; split, skinned & boned (about 1 1/2 lb. boneless)
3 slices (about 3 oz.) Swiss cheese, cut in half
3 slices (about 3 oz.) boiled ham, cut in half
2 tbsp. butter
1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup, undiluted
1/4 c. Pet evaporated milk
Chopped parsley

Flatten chicken breasts with flat side of knife. Top each with half slice cheese and ham. Secure with toothpick. In skillet brown chicken - side down in butter. Stir in soup and milk. Cover; cook over low heat 20 minutes. Stir occasionally. Garnish with parsley. Yields 6 servings.