Shortcut Chicken Cordon Bleu

1 tablespoon butter

1 1/4 pounds skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoons water

2 tablespoons Chablis or other dry white wine

1/2 cup shredded Swiss cheese

1/2 cup chopped cooked ham

1/2 of a 12-ounce package medium egg noodles (about 4 cups), 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.  Remove the chicken from the skillet.
• Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil.  Return the chicken to the skillet.  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.