2 tbsp. butter
3 c. cubed cooked ham (I have used chicken or turkey)
1/2 c. chopped green pepper
1 med. onion, sliced
2 (10 1/2 oz. each) cans condensed cream of chicken soup
1 c. milk

Heat oven to 425 degrees. Melt butter in skillet. Cook and stir ham, green pepper and onion in butter until ham is golden and onion is tender. Stir in soup and milk. Heat just to boiling, stirring frequently. Pour into ungreased baking dish 8 x 8 x 2 inches. Place in oven. Prepare parsley pinwheels. Arrange on hot ham mixture. Bake uncovered 20-25 minutes. 6-9 servings.

PARSLEY PINWHEELS:

2 c. Bisquick baking mix
1/2 c. cold water
1/2 c. snipped parsley

Stir baking mix and water to a soft dough. Shape dough into a ball. Knead lightly 5 times on floured cloth-covered board. Roll into rectangle 12 x 7 inches. Sprinkle parsley over dough. Roll up tightly, beginning at long side. Cut into 9 equal slices.