Wednesday, February 8, 2012

Stuffed Chicken Breast w/ Mushroom Dill Sauce

You'll be surprised how just a few simple ingredients can make a dish taste like you've been cooking all day! This is one of them! I found this recipe on the back of a soup can years ago and altered it to my family's tastes...and it has now become one of our favorites!

Stuffed Chicken Breasts w/ Mushroom Dill Sauce

4 chicken breasts
1 box Stove Top stuffing (any flavor...I used Chicken flavor)
1 egg, lightly beaten
1 TBSP butter/margarine, melted
1 (10.5 oz) can cream of mushroom soup
1 1/2 tsp dill weed

Flatten chicken to 1/2 inch thick

Prepare stuffing mix per directions on box, 
but when you add the stuffing, add the egg also.
Stir until all ingredients are mixed together. 

Lay chicken breast flat, bottom side up.
Spoon stuffing mix on to center of chicken breast.
You will need to judge as to how much you'll need. 
Every chicken breast is a different size. 
I normally put 1/3 -1/2 cup on each.
You will have some stuffing left over.
Roll each side of chicken over, until one side overlaps the other. 

Place seam side down in a dish sprayed with non-stick spray.
Brush with melted butter. 
I used Parkay fat free spray.

Bake on 350* for approx. 20 - 25 minutes, or until done.

In a saucepan, pour in cream of mushroom soup and dill weed.
Mix together and cook until heated through. 

Add the remaining stuffing mix on and around chicken.
Pour soup mixture over tops of chicken and stuffing.

 Bake for an additional 10 minutes, or until stuffing is golden on the edges.

And there you have it folks....
Stuffed Chicken Breasts with Mushroom Dill Sauce. 
That seems simple enough doesn't it?

But, the taste is oh so delicious!


  1. That looks just delicious! We have a wonderful beef and barley stew. We would love to have your visit.

  2. These look AMAZING! Thanks so much for sharing on weekend potluck!


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