1/4 lb. cooked turkey, cut into strips (2 1/2 c.)
4 oz. boiled ham, cut into strips
1 can (10 3/4 oz.) condensed cream of chicken soup
2 tbsp. Dijon style mustard (optional)
1 c. water
1 pkg. (10 oz.) Birds Eye cut green beans, thawed
1 1/2 c. original minute rice
2 slices Swiss cheese, cut into sm. cubes

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