ROLLED CHICKEN BREASTS Ramona Romrell

8 chicken breasts boned and skinned

8 slices smoked beef

8 slices bacon

2 cans cream of Mushroom Soup

2 cups Sour Cream

1 or 2 cans sliced Mushrooms(optional).

Lay chicken breast on board and lay a slice of dried beef on top.

Roll up and wrap with bacon slices and secure with tooth pick

Combine mushroom soup, sour cream and mushrooms. Stir just to mix.

Spread half of sauce mixture in a 9 x 13 baking pan and arrange chicken rolls on top. Spread remaining sauce evenly over chicken. Refrigerate over night covered. Next evening bake uncovered at 350 degrees for 1 ½ hours. Serve over Rice.

Note: I use potatoes sometimes and often I don't have it sit over night.