Chicken Cordon Bleu

4-6 boneless/skinless chicken breasts

4-6 pieces of ham

4-6 slices of swiss or mozzarella cheese

1 can cream of mushroom soup

1/4 cup of milk

Put ham and cheese on chicken breast and roll. Secure with toothpick. Place chicken in slow cooker/crock pot so that it resembles a triangle (/_\). Layer the rest on top. Mix cream of mushroom soup and milk together until smooth. Pour over top of chicken. Cover and cook on low for four (4) hours until chicken is cooked through, and no longer pink. Sauce serves well over rice or pasta.