3/4 lb. boned chicken breasts, cut into strips
4 oz. boiled ham, cut into strips
2 tbsp. butter
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. water
2 tbsp. Dijon-style mustard (optional)
1 (10 oz.) pkg. frozen asparagus cuts, thawed
1 1/2 c. precooked instant rice
2 slices Swiss cheese, cut into wedges or sm. cubes

Cook and stir chicken and ham in hot butter in large skillet until lightly browned. Stir in soup, water and mustard; add asparagus. Bring to a full boil. Stir in rice and top with cheese. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Garnish as desired. Makes 4 servings.