Stuffed Rolled Chicken Breasts

• 6 halved chicken breasts, boned and skinned
• 1 c. mushrooms, chopped
• 1 c. onion, chopped
• 2 Tbsp. butter
• 3 c. seasoned stuffing mix
• 1 c. hot water
• 1 tsp. instant chicken bouillon
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 c. sour cream
• paprika

1. Saute onion and mushrooms in butter.
2. Add bouillon, hot water and stuffing mix.
3. Mix well.
4. Set aside.
5. Lightly pound chicken breasts so they lay flat.
6. Place some stuffing on each breast and roll up around stuffing.
7. Place breasts, seam side down, in a 1 1/2-quart casserole.
8. Place remaining stuffing along side of breasts.
9. Combine sour cream and soup.
10. Mix well and pour over rolled breast.
11. Sprinkle with paprika.
12. Cover tightly.
13. Bake about 35 to 40 minutes in a 350u0b0 oven.

chicken breasts, mushrooms, onion, butter, stuffing mix, water, instant chicken, cream of mushroom soup, sour cream, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=472673 (may not work)