HAGERSTOWN—The recipe was passed down to me from my mother, Sherry Craig. When I was little, our family home was the one that everyone congregated at. We just never knew who would stop by for a visit at dinner time. My mom picked up this quick-and-easy chicken recipe from her friend, Connie Mozingo. With it, we have fed a lot of friends and family.
We had cousins in Pennsylvania who would stop in for a visit. Sometimes, my older brother's friends would stop by around dinner time "just to see what was going on," they said. Of course, when they smelled the chicken roll-ups cooking, they would stay for dinner. Sometimes, my friends were over and they liked what my mom was cooking for dinner better than what their mothers were planning, so we would set plates for them.
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I attended E. Russell Hicks Middle School with the Mozingo kids when we were young. We would often say how we were all going to leave Hagerstown when we grew up. But a lot can be said for small towns. Some of us did leave and then came back to Hagerstown. I never thought I would return and teach at my old school. But I love working with children, and here I am.
I teach family and consumer science because I want children to see that family and friends are a very important part of our lives. It reminds me of this little recipe and how many lives has it touched.
— Zelena Martin, family and consumer science teacher at E. Russell Hicks Middle School, Hagerstown.
10 3/4-ounce can cream of chicken soup
10 3/4-ounce can cream of cheddar soup
4 ounces sour cream
6 to 8 boneless, chicken breasts
1/2 pound country ham, sliced
1 pound bacon
Preheat oven to 350 degrees.
Mix cream of chicken soup, cream of cheddar soup and sour cream together in a bowl.
To stuff chicken breasts, place chicken breasts flat one by one. Place slice of county ham on chicken, then fold it together. Wrap with bacon to hold the ham and chicken together — about 4 pieces of bacon per chicken breast.
Place chicken breasts in casserole dish and pour soup mixture over them. Cover with foil and bake approximately 45 minutes. Remove foil and bake another 15 minutes
Cook's note: Zelena Martin suggests serving this dish with broccoli or rice.
— Courtesy of Zelena Martin