Cut chicken into chunks. Beat egg with 1/2 milk; dip chicken into egg and milk
mixture, then into bread crumbs, coating well. Brown in a little oil until golden.
Place chunks in baking dish; add Swiss cheese and ham.
Mix cream of chicken soup with 1 cup of milk; mix well and pour over all.
about 30 minutes or until bubbly.
Boil 2 cups of your choice pasta shapes (penne
pasta is good). Drain and toss with the chicken mixture.