1. Preheat the oven to 450.

2. Spray a large baking dish or pan with non-stick spray.

3. Season the chicken tenders with salt, pepper, garlic and paprika.

4. Wrap each chicken tender in a piece of Swiss cheese then wrap with ham. Secure with a toothpick if necessary.

5. Bake the chicken tenders for 25-30 minutes or until cooked through.

6. In a small saucepan, add sour cream, cream of mushroom soup and water over medium low heat. Stir well until soup thins out and keep warm over low heat until chicken is done.

7. Drizzle cream of mushroom soup mixture over chicken cordon bleu roll ups.