4 to 6 skinless, boneless chicken breasts
4 to 6 slices ham
4 to 6 slices Swiss cheese
2 tbsp. butter
1 can cream of chicken soup
1/4 c. milk
Parsley for garnish
Cooked rice

Top each chicken breast with a slice of ham and a slice of cheese. Secure with a toothpick. Brown in butter. Mix soup with milk and pour over chicken in frying pan. Cover; heat on low 20 minutes. Garnish with parsley; serve over rice. Serves 3 to 6 people.