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Mushroom Dill Chicken Rolls

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“I am pretty sure I got this recipe off of a Campbell's soup can 20+ years ago. It is easy, and looks like it's not, which I love in a recipe. :) If you have fresh dill, use it! Just add as much as you like. Also, getting the little boogers rolled up can be difficult, so don't stuff them too much. This chicken is also good without the sauce, if you don't feel like adding it.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Cut butter into hot water in large bowl until melted. Add stuffing, red pepper, and egg.
  3. Stir well.
  4. Spoon stuffing evenly on chicken, roll, and secure with toothpicks.
  5. Place in greased baking dish, brush with melted butter, and sprinkle with pepper.
  6. Bake 30 minutes or until cooked through. While baking, heat soup, dill, and 1/2 cup water in saucepan. Serve sauce over chicken.
  7. HINT: if you soak the toothpicks in water for about 20 minutes before you use them, they won't burn, and will be easier to remove from the chicken.

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