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

Saute chicken and ham in butter until 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. Serves 4.