4 chicken breasts
2 tbsp. bread crumbs
2 tbsp. parsley
2 tbsp. green onions
1/2 c. butter cut into 8 pieces
16 pieces chopped beef (Buddig)
4 slices bacon
1 can mushroom soup
1 can cream of celery soup
1/2 can water

Halve and bone breasts. Pound out each half. Sprinkle with bread crumbs, parsley and green onions and place on one pat of butter. Roll chicken. Turn in edges. Roll chicken in 2 pieces of chopped beef, 1/2 slice of bacon and secure with a toothpick. Place rolls of chicken in casserole. Pour soup mixture over them.

Bake 1 hour at 325 degrees uncovered and 1 hour covered.