Stove Top Stuffed Chicken Breasts
"Looks yummy"
photo by Seasoned Cook
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 (6 ounce) package stove top chicken flavor stuffing mix
- 1 cup water
- 1 1⁄2 lbs chicken breasts, boneless & skinless
- 1 (10 ounce) package frozen chopped broccoli, thawed & drained
- 1 (10 3/4 ounce) can condensed fat-free cream of chicken soup
- 1⁄2 cup nonfat milk
- 2 tablespoons parmesan cheese
directions
- Preheat oven to 400 degrees.
- Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
- Pound chicken to 1/4 inch thickness using a meat mallet.
- Add broccoli to the stuffing and mix lightly.
- Spread evenly on flattened chicken breasts to within 1/2 inch of the outer edges.
- Roll up each chicken breasts starting at the short end enclosing the stuffing mixture.
- Place the chicken, seam side down, in a 13x9 inch baking dish.
- Mix the soup and milk and pour over the chicken.
- Sprinkle with the cheese.
- Bake for 30 minutes or until chicken is cooked through 170 degrees.
Questions & Replies
-
Can I add cream cheese on top of stuffing n then roll it up -
Can this be made the night before and reheated for dinner? If so, how long will I reheat the dish? My concern in preparing hours early before Company is having stuffing sit in raw chicken breast since morning? -
Should it be baked uncovered?? I was going to cover it for the first 15, then leave it open for the remainder of time-just in case.
Reviews
-
I kinda took my own spin on this. I did flatten my chicken out. But because it is only my husband and myself I only did 2 chicken breasts and I used broccoli and cauliflower stuffed the chicken laid them in the pan and used the rest of the stuffing around the chicken breasts. Mixed the soup and poured that over the chicken and stuffing and veggies. Then in place of the Parmesan cheese I used sharp cheddar. I think next time to I may make it a version of Chicken Divan and add the curry.
-
This recipe was delicious and very easy to follow. For someone like me who is not a very good cook, I wowed my family with my cooking for once. -
EXCELLENT DISH which I highly recommend! Flavors blend well together. I baked it uncovered and last 15 minutes of one hour covered. I baked it at 350 degrees. We will have this as a repeat of our favorite dinners! Thanks Brittany for sharing this recipe. Prepared as a participant in the Spring 2008 PAC Event. -
I have tried this recipe in the past and it was delicious. The 2nd time around I added chicken gravy instead of the soup and it was even better! Kids and husband absolutely love this dish. -
I'm gonna make this today for dinner let n show pictures aftrwards
see 2 more reviews
RECIPE SUBMITTED BY
I am 22 years old and live in Virginia, very close to Charlottesville. I just recently moved into my own apartment and have gotten more into cooking since being out on my own. My boyfriend and I are actually working on building a house, that will hopefully be done by the end of this summer/beginning of fall. I am very excited about this! We are lucky because his dad owns a building company, so we are fortunate to be getting this house done by him. I work full time, at a community services board, in the Human Resources depeartment, so I like to find recipes that I can make in less than a half hour, since there is not much time once I get home.
I have a 3 year old little boy, Aidan, who definitely keeps me busy. He is so independent and definitely knows what he wants/does not want! It is great watching him change each day a little more. He can be a picky eater, so I try to find things to make where I can take parts out of it that he will eat as well.
I love warm weather - spring and summer ! I love the flowers that come out and driving with the windows down. I love the beach and just the feeling of the sun on your skin.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
