4 boneless chicken breast halves
8 slices ham luncheon meat
4 to 5 oz. shredded cheddar cheese
3 cans cream of chicken soup
3 cans mushroom pieces, drained
4 tbsp. butter
6 oz. milk
1/2 sm. onion, chopped (opt.)

Cut each breast half through its thickness, making 8 chicken "cutlets". Place a slice of ham on each cutlet then sprinkle cheese over ham. Roll each cutlet and secure with toothpicks. Arrange chicken in pan.

In large skillet melt butter. Saute onion and mushrooms for a few minutes, then add soup, stirring until blended. Add milk to thin slightly. Pour over chicken. Cover with foil. Bake at 325 degrees for 30 to 45 minutes. Serve over rice.