Stuffed Chicken Roll-ups

6 boneless, skinless chicken breast halves
1 can condensed cream of onion soup
1 cup small bread cubes
2 tbl chopped parsley
1/2 tsp oregano
1 can (4 oz) sliced mushrooms, drained
2 tbl margarine
1/4 cup water

Flatten chicken breasts with flat side of knife. To make stuffing, combine 3 tbl soup, bread cubes, parsley and oregano. Place stuffing in center of each chicken breast. Roll up; tuck in ends. Secure with toothpicks. In skillet, brown chicken and mushrooms in butter. Add remaining soup and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings.