Ingredients
8 ounces uncooked medium egg noodles (about 5 cups)1 pound boneless skinless chicken breasts, cut in 1-inch pieces1/2 teaspoon pepper1 tablespoon butter1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup shredded Swiss cheese1/2 cup cubed fully cooked ham1/4 cup waterMinced fresh parsley
Preparation
Cook noodles according to package directions; drain.
Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.
