4 lg. boneless, skinless breast halves
1 can (4 oz.) drained tiny shrimp or 4 oz. frozen shrimp, thawed
1/2 c. finely chopped celery
2 tbsp. finely chopped onion
1 can (10 3/4 oz.) cream of celery soup, undiluted
1 tbsp. butter
1/2 tsp. paprika

Pound chicken breasts. Turn inside part of chicken breast facing up. Combine shrimp, celery and onion. Place 1/2 shrimp mixture in small bowl with 1/2 cup soup. Spread on chicken breasts. Roll up and secure with toothpicks.

In 8 inch baking dish, melt butter in oven at 350 degrees. Place stuffed chicken in butter, rolling to coat all sides. Cover. Bake at 350 degrees for 30 minutes. Drain off excess liquid. In small bowl combine remaining shrimp mixture with remaining soup. Spoon over chicken in dish.

Bake, uncovered, an additional 10 to 15 minutes or until chicken is tender. Remove toothpicks from rolls. Sprinkle with paprika. Stir sauce in pan. Spoon over chicken breasts. Recipe may be halved or doubled. For a different flavor, try fresh or frozen crabmeat in place of shrimp. Good served with wild rice.