Chicken Macaroni Triumph
|Chicken breasts||3 , boned and skin removed|
|Boiled ham slice||3 , cut in half|
|American cheese slice||3 , cut in half|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Light cream/Milk||1⁄4 Cup (4 tbs)|
|Sea shell macaroni||8 Ounce (Mullers Brand)|
|Frozen cut green beans||9 Ounce, cooked (1 Package)|
Cut chicken breasts in half; pound with flat side of knife.
On each piece of chicken place a piece of ham and cheese.
Roll, tucking cheese in; fasten with toothpicks.
Brown rolls in butter in skillet; remove toothpicks; place in 11 x 8 x 2-inch baking dish.
Blend soup, wine and milk into drippings; season to taste with salt and pepper; pour over chicken.
Bake at 350°F about 45 minutes or until tender.
Meanwhile, cook macaroni as directed on package; drain.
In large serving dish, combine green beans and macaroni; stir in sauce from chicken; arrange chicken rolls on top.