Stuffed Chicken Rolls

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Stuffed Chicken Rolls

1 pkg. (6 oz.) stuffing mix for chicken                  

1 cup water                                                             

2 eggs, lightly beaten                                              

6 small boneless skinless chicken breasts

1 can (10 3/4 oz) cream of chix soup

1/2 cup milk

1 tsp paprika

Pound chicken to ¼ inch thickness.  Preheat oven to 400 degrees.  Combine stuffing mix and water in medium bowl.  Let stand 5 minutes.  Stir in eggs.  Place chicken, top side down, on large cutting board; spread evenly with stuffing mixture.  Starting at one of the short ends, tightly roll up each chicken breast.  Place, seam-side down, in 9x13 baking dish.  Mix soup and milk; pour over chicken.  Sprinkle with paprika.  Bake 30 minutes, or until chicken is cooked through.