1 1/2 lbs skinless boneless chicken thighs
1 Tbsp. each oil and butter
4 oz fully cooked ham, sliced-thin
2 oz Swiss cheese, sliced thin
1 can cream of mushroom soup
hot cooked chicken flavored noodles

In large skillet over medium heat, saute chicken in oil and butter,
turning once, about 5 minutes or until opaque. Remove from skillet. Top
each thigh with a slice of ham, then cheese cut to fit; set aside.
Stir soup into pan drippings until smooth. Return chicken to skillet,
cheese-side up. Cover; simmer 20 minutes or until meat is fork tender
(cheese melts down into sauce). Serve with noodles; spoon sauce over
all.