Ginny's Stuffed Chicken Rolls

A good family friend in Hawaii, Ginny, made this for the family for dinner one night.  I don't know what it's called, so I named the recipe after her!

Ingredients:

• 12 boneless skinless chicken thighs
• 24 slices dried beef
• One 10 3/4 oz can cream of chicken soup
• One 10 3/4 oz can cream of mushroom soup
• One 16 oz carton sour cream

How to Prepare:
Preheat oven to 325°.

Place 2 slices of the dried beef on the inside of each boneless chicken thigh. Roll up and place in a glass baking/serving dish, "seam" side down. I use a 13x9" cake-pan size glass dish.

Pour soup over chicken, spreading across to cover the chicken pieces. I don't mix the two cans together, but you could, if you wish.

Drop large spoonfuls of sour cream on top of the soup-topped chicken. Carefully spread it across the top of the soup a little bit.

Bake in preheated oven for about 45 minutes to one hour. Serve with steamed white rice.

Yield: 6-8 servings