4 boneless chicken breasts
1 1/2 lbs. fresh broccoli
4 slices thin Virginia ham
4 slices baby Swiss cheese
1/4 lb. fresh mushrooms
1 can creamy-chicken, mushroom soup

Pound chicken breasts flat to about 1/4 inch thick. Place 1 slice cheese and 1 slice ham or chicken "patty" and roll up. Secure with toothpick. Brown in skillet. Add pepper and garlic granules for seasoning.

Place in large roaster dish and place fresh broccoli with the chicken and mushrooms.

Mix soup with 3/4 can milk. Add 1/4 tsp. paprika. Pour over chicken and broccoli and bake t 350 degrees for about 45 minutes or until broccoli is tender.

Serve with rice and a tossed green salad.

Note: Everything can be prepared a day ahead but add soup at time of cooking.