Melt butter in large skillet. Add chicken and brown.

Mix soup with milk. Set aside.

Flip chicken over. Top each chicken breast with a slice of cheese and a slice of ham. Use toothpicks to secure.

Pour milk and soup mixture over chicken breasts.

Cover, cook over low heat for 20 minutes, or until tender, stirring occasionally.

Garnish with parsley. Serve with twice-baked potatoes and green beans.