Ingredients

4 skinless, boneless chicken breast halves
4 slices cooked ham
4 slices Swiss cheese, softened
1 10-oz. can condensed cream of chicken soup
1/4 C. milk
Directions

Place the chicken breasts on a cutting board and pound until thin. Place ham and cheese slices on chicken breasts, rolling up and securing with a toothpick. Arrange chicken rolls in a 4 quart slow cooker. Thin the soup with milk and pour over the chicken rolls.

Cover and cook on low setting for 4 to 5 hours. Serve over hot cooked noodles and cover with sauce from the soup.