(by Shirley McNevich)
1 - 10.75oz can Campbell's cream of chicken soup
1/2 cup Breakstone's sour cream
1lb. boneless/skinless chicken breasts
3oz. thin sliced deli smoked ham (chopped into bite sized pieces)
1 tsp. parsley flakes
In a bowl add cream of chicken soup and sour cream--stir well. Salt and pepper both sides of the chicken, then cut the chicken into 1 1/2" wide strips. Grease a 9 x 13 glass baking dish. Place the chicken strips in the baking dish so they are close but NOT touching. Arrange the chopped ham pieces evenly over the tops of the chicken pieces. Carefully spoon the soup mixture over all of the chicken/ham. Bake UNcovered at 325 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle the parsley flakes evenly over the top.