1 tablespoon butter
4 skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Cream of Chicken Soup (You can use Fat Free)
2 tablespoons water
2 tablespoons chicken broth
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups medium egg noodles, cooked and drained
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, water, chicken broth, cheese and ham in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.