1 lg. onion, sliced
1 can (3 oz.) sliced mushrooms, drained and liquid reserved
1 stalk celery, thinly sliced
2 tbsp. vegetable oil
1 egg
1 tbsp. chopped parsley
2 tbsp. Parmesan cheese
1 c. Mozzarella cheese, shredded
1 c. Mozzarella cheese, shredded
6 whole chicken breasts, boned
2 cans tomato soup
1/2 tsp. basil leaves

Saute first 3 ingredients until limp. Add next 5 ingredients. Mix well. Fill breasts with mixture. Roll up and secure with toothpicks. Arrange in 3 quart baking dish. Empty soup into bowl. Put mushroom liquid in one empty soup can and add enough water to half fill can. Add liquid and basil to soup and mix well. Pour over chicken. Bake in 350 degree oven, basting occasionally with sauce in dish, 1 hour. Makes 6 large or 12 small servings.