Shelly's Recipe

* CREAMY CHICKEN ROLLS WITH MUSHROOM BROWN RICE* - Easy

Category: Chicken

1 (4.5-oz) jar dried beef
8 skinned and boned chicken breast halves
4 bacon slices - cut in half
1 can cream of mushroom soup
1 (8 oz) container sour cream

Mushroom-Brown Rice
2 cups uncooked regular rice
1 1/2 cups chopped onion
3 (141/2-ounce) cans beef broth
2 (4-ounce) cans sliced mushrooms, drained
1 tablespoon Worcestershire sauce

Divide beef slices among chicken breasts; place beef on breasts, and roll up jellyroll fashion, starting with narrow end. Wrap rolls with bacon; secure with wooden picks, and place in a 13 x 9 inch baking dish. Combine soup and sour cream, stirring well; pour over rolls. Bake at 325 for 1 hour. Serve with Mushroom-Brown Rice. Yield: 8 servings.

Mushroom-Brown Rice: Combine all ingredients in a 3-quart or 13- x 9-inch baking dish. Bake, covered, at 325 for 1 hour; uncover, and bake 15 more minutes or until liquid is absorbed. Serves 8