4 (1/2) chicken breasts, skinned and boned
4 slices Swiss cheese
4 slices cooked ham
4 tbsp. butter
2 cans cream of chicken soup
1 pkg. egg noodles
1 1/2 cans milk

Pound chicken to flatten. Top each chicken breast with 1 slice of Swiss cheese and ham. Roll up and secure with toothpick. Brown in butter. Add soup blended with milk to skillet.

Cover and simmer, basting occasionally for 20 minutes or until chicken is tender. Serve over cooked egg noodles. Use soup mixture over the noodles. Serves 4.