6-8 chicken breasts, skinless and deboned
3 (4 oz.) cans chopped green chile
2 (8 oz.) cans cream of chicken soup
1 1/2 c. grated Cheddar cheese
3/4 soup can of water or milk

Pound chicken breasts flat. Mix green chile and cheese together. Butter bottom of casserole dish lightly. Wrap chicken breast around heaping tablespoon of chile and cheese.

Toothpick together and place in casserole. Put remaining chile and cheese on top of rolled chicken breasts. In separate bowl, mix soup and water or milk, pour over chicken breasts. Bake slow at 325 degrees for 2-3 hours until chicken is very tender.