4 chicken breasts
Bread crumbs
2 c. mushrooms
1 egg
1 can of cream of mushroom soup
1 can of cream of chicken soup
Vegetable oil
Salt
Pepper
1 c. shredded cheese, if desired
Toothpicks
Egg noodles

Flatten chicken breasts. Dip in mixed egg and cover with bread crumbs. Fry in vegetable oil just until slightly brown. Slice mushrooms and fry. Add mushrooms and cheese to center of cooked breasts and roll up. Keep in place with toothpicks. Add them to baking pan.

In separate bowl, mix soups together and then pour over chicken. Bake for 20 to 30 minutes. Salt and pepper to taste. Serve over bed of egg noodles.