1/4 c. (1/2 stick) butter
1/4 c. all-purpose flour
1 tsp. salt
1 tsp. instant chicken bouillon
1/2 c. (1, 4 oz. can) button mushrooms
Homogenized milk
4 whole chicken breasts, boned & skinned
8 slices (1, 6 oz. pkg.) pasteurized process Swiss cheese
4 thin slices cooked ham

In a medium-size saucepan, melt butter over low heat; blend in flour, salt and bouillon. Remove from heat. Drain mushroom liquid into measuring cup; add milk to make 2 cups. Gradually stir mushroom liquid and milk into butter-flour mixture. Place over medium heat; stir constantly, until sauce thickens and boils. Add mushrooms. Remove from heat.

On underside of each chicken breast, place 2 slices of cheese and 1 slice of ham. Spoon 1 tablespoon prepared sauce over ham. Roll tightly. Place rolled chicken breasts, seam side down, in greased 13 1/2 x 9 1/2 x 1 1/2 inch baking dish.