Creamy Chicken Cordon Bleu

• 1 lb chicken
• 14 lb ham slices
• 14 lb salami, slices
• 12 lb swiss cheese
• 12 cup flour
• 2 eggs
• 14 cup butter
• 34 cup white wine
• 6 cups cream of mushroom soup (2 large cans, not sure what the measurement is)
• 1 cup sliced mushrooms (optional)
• salt
• pepper

1. Fillet the Chicken so it is thin and flat On each piece of chicken place a slice of ham or salami and a slice of cheese.
2. Roll up the chicken and put a toothpick through it so it will stay rolled tight.
3. Dredge each piece of the chicken in egg and flour.
4. Heat the butter in a frying pan and fry the chicken so that it is golden brown on the outside but not fully cooked inside.
5. Place the chicken into a casserole dish.
6. In the same pan the that the chicken was cooked in, add the cream of mushroom soup and white wine being generous with the white wine.
7. Also add mushrooms if desired.
8. Salt and pepper to taste.
9. Heat the mixture through then pour over the chicken.
10. Bake at 350 for 15-20 minutes or until the chicken is cooked.
11. Serve over rice and enjoy !

chicken, ham slices, salami, swiss cheese, flour, eggs, butter, white wine, cream of mushroom soup, mushrooms, salt, pepper

Taken from www.food.com/recipe/creamy-chicken-cordon-bleu-391600 (may not work)