4 pounds ham and Swiss meatballs
3 boneless chicken breast halves, cut into strips
1/4 cup packed brown sugar
1 (10 ounce) can condensed cream of chicken soup
1/2 cup milk
salt and pepper to taste
Place ham in shallow dish or plastic bag; reserve remaining meatballs.
In a medium saucepan, melt brown sugar and brown sugar in microwave oven for 2 minutes or until sugar is completely dissolved in water. Add meatballs and stir until well melted.
Place chicken breasts into the saucepan and add water to thin. Stir, and cook, stirring occasionally, until chicken is no longer pink.
Season with brown sugar, salt and pepper.
Return meatballs to saucepan with enough water to cover. Stir in cream cheese. Cover and let stand 15 minutes.
Heat oven to 350 degrees F., or until bubbly. Remove ham and chicken breasts from saucepan. Place meatballs on a deep baking sheet. Sprinkle with brown sugar mixture.
Place heavy-duty plastic wrap over chicken and ham once again, and secure with kitchen twine. Bake in preheated oven for 1 hour. Remove from oven, peel and discard plastic wrap. Serve hot or cold.