4-6 boneless chicken breasts
1 can cream of chicken soup
1/2 c. milk
1/2 c. shredded cheese (Swiss, Jack or Cheddar)
Sm. jar pimentos
1/4 c. bread crumbs
1/2 c. Bisquick
2 tbsp. Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. paprika
1 tbsp. seasoning salt
1/4 tbsp. butter per chicken breast
1/4 tsp. thyme and parsley

In a mixing bowl, blend together the Bisquick, bread crumbs, Parmesan, garlic and thyme. Pound each chicken breast between waxed paper to flatten. Apply a small piece of butter in the middle of each breast. Roll each breast and then dip into flour mixture.

Line each roll into a 9x13 (or approximate size) buttered baking dish. Pour combined soup, milk and pimento over chicken rolls and then top with the cheese, paprika and parsley. Bake uncovered at 350 degrees for 45 minutes to 1 hour. Delicious when served with either baked potatoes or rice pilaf.