Chicken Cordon Bleu Skillet

  • 8 oz uncooked med egg noodles (about 5 cups)
  • 1 lb boneless skinless chicken breasts, cut in 1" pieces
  • 1/2 tsp pepper
  • 1 tbsp butter
  • 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
  • 1/2 C shredded Swiss Cheese
  • 1/2 C cubed fully cooked ham
  • 1/4 C water
  • minced fresh parsley
  1. Cook noodles according to package directions; drain.
  2. Meanwhile, sprinkle chicken with pepper.  In a large skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 mins.  Stir in soup, cheese, hame and water, cook, covered, over med heat until cheese is melted and chick is no longer pink, 6-8 minutes, stirring occasionally.  Stir in noodles.  Sprinkle with parsley

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