4 c. cooked chicken, cut in bite-sized pieces
20 thin-sliced boiled ham slices (about 1 1/2 lb.)
1/4 c. butter
1 lb. mushrooms, sliced
4 tbsp. flour
1 c. chicken broth
1 1/2 c. sour cream
1 1/2 lb. Gjedost cheese, shredded
Chopped parsley
Hot cooked rice

In a large frying pan melt 2 tablespoons butter, add sliced mushrooms and cook until limp. Add remaining butter and melt. Add flour and stir constantly until bubbly. Gradually stir in broth and sour cream. Stir until sauce thickens. Remove from heat and stir in cheese just until it starts to melt.

Divide chicken in 20 portions. Roll each portion in a slice of ham. Place rolls, seam down, in a 9 x 13 inch pan. Spoon sauce over ham rolls. Cover and refrigerate until ready to bake.

Bake uncovered at 400 degrees for 35 minutes (25 minutes if not chilled). When thoroughly hot and bubbly sprinkle with chopped parsley. Serve over hot rice with lots of sauce.

Serves 10 to 12.