6 boneless, skinless chicken breasts
6 slices of boiled ham
6 slices of Swiss cheese
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. light cream
Fresh or canned mushrooms can be added
1/2 c. corn flake crumbs

On each chicken breast layer the ham and cheese. Roll the chicken breasts and place in an ungreased 9 x 9 inch baking dish.

In a saucepan heat together the soup and cream, when warm (DO NOT BOIL) pour over the chicken rolls. (Fresh or canned mushrooms can be sprinkled over the soup mixture.) Sprinkle with the corn flake crumbs. Cover and bake at 350 degrees for 50 minutes. Uncover and bake an additional 10 minutes. Serves 6.