Cheesy Chicken Rolls

Full disclosure right off the top: This is not my recipe, and I don't know whose it is.

My Aunt RoseMary made this years ago during a trip I made to Illinois when I was in college, and I've always loved it. It does take a little time, which means it's nice for a Sunday afternoon, when you have a little extra time to cook. Believe me, it is worth the wait.

Ingredients
6 chicken breast halves, boned
garlic salt and onion salt to taste
1 small jar button mushrooms, drained (Per Aunt RoseMary's preference, I use regular mushrooms)
1/2 lb sharp cheddar cheese, cut into cubes
1/2 c. melted butter
1 1/2 c. cracker crumbs (saltines)
2 tsp dried parsley flakes

DirectionsPound breast halves until flat. Sprinkle with garlic and onion salts. Place one mushroom and one cube of cheese in center of breast and roll tightly. Hold it together with toothpicks. Dip chicken roll in melted butter. Mix cracker crumbs with parsley; roll chicken in crumb mixture. Place in buttered casserole. Cover. Bake at 300 for 1hr 30 min. Remove cover, Pour cream of chicken soup over rolls and bake 30 more minutes uncovered.

As you can see, it makes a great, creamy, cheesy sauce, which goes very well over egg noodles. It goes nicely with a green veggie on the side.

IMPORTANT NOTE: Don't forget to take out the toothpicks, especially if you're serving it to children. I make sure to use two toothpicks in each so that I know exactly how many to take out.