Recipe: Cathy's Chicken Rolls (using sour cream and cream of mushroom soup)

CATHY'S CHICKEN ROLLS

8 boneless chicken breasts
1/2 pound shredded ham
1/2 pound shredded Swiss cheese
8 slices bacon
1 (8 ounce) container sour cream
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 pound fresh mushrooms, sliced
Chopped fresh parsley (for garnish)
Hot cooked wild rice (for serving)

With meat mallet, beat chicken breasts to 1/4-inch thick. Place a little ham and cheese in center of each piece. Roll up and wrap each with a slice of bacon, then secure with a toothpick. Place chicken in a 9x13-inch oven-proof baking dish.

Mix sour cream, (undiluted) soup and mushrooms and pour over chicken. Cover with foil.

Bake at 300 degrees F for 2 hours or until done.

Sprinkle with fresh parsley before serving. Serve over wild rice.

Makes 8 servings
Source: Mrs. David Ballard (Karen)