Chicken and Ham with Rice

 

 

3/4 pound boned chicken breasts, cut into strips

4 oz. boiled ham, cut into strips

2 tablespoons butter or margarine

10-3/4 oz. can condensed cream of chicken soup

1 cup water

2 tablespoons Dijon mustard (optional)

10 oz. package frozen asparagus cuts, thawed

1-1/2 cups instant rice

2 slices Swiss cheese, cut into wedges or small cubes

 

Directions

 

In a large skillet, melt the butter. Add in the chicken and ham and cook until the chicken is lightly browned. Add in the chicken soup, water and the mustard.

 

Add in the asparagus. Bring to a full boil. Add in the rice, mixing well. Add cheese on top. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

 

Makes 4 servings.