Vegetable Stuffed Chicken
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 6 -8 boneless skinless chicken breasts
- 1 (10 1/2 ounce) can campbells cream of chicken and mushroom soup
- 1 (10 1/2 ounce) can cream of celery soup
- 2 cups Kraft Shredded Monterey Jack Cheese (your favorite type and brand)
- 2 cups broccoli (just the crowns )
- 2 cups cauliflower (again just the crowns )
- 1 (6 ounce) box Stove Top stuffing mix (any brand chicken or turkey flavor)
directions
- Preheat oven to 350.
- Mix together cream soups, cheese, broccoli, and cauliflower in a medium to large bowl. There will be left over mix, this can be saved and microwaved for lunch the next day. Goes great with salad crackers.
- Carefully cut a hole in center of chicken to form a pocket between top and bottom. Hole should be almost as long as chicken breast and almost as wide.
- If you have a flavor injector it will make this next part less messy and much easier if not you must stuff the mixture into the hole by what ever means available ( it can be very messy ).
- If you want you can sew up the slit to help keep the stuffing in the chicken.
- Place chicken breast in a non stick baking dish. Bake for 45 min to one hour or till chicken is done. Serve on you favorite stuffing.
- note: here is the nutrition facts for the campbells soup off their website: http://campbellsoup.com/Products/Condensed/Classic-Favorites/2308
- Amount Per Serving (serving size) = 1/2 cup (120mL) condensed soup.
- Calories 100.
- Fat Calories 50.
- Total Fat 6g.
- Sat. Fat 2g.
- Trans Fat 0g.
- Polyunsat. Fat 2g.
- Monounsat. Fat 2g.
- Cholesterol 10mg.
- Sodium 830mg.
- Total Carb. 9g.
- Dietary Fiber 4g.
- Sugars 1g.
- Protein 2g.
- Potassium 70mg.
- % Daily Values**.
- Vitamin A 10%.
- Vitamin C 0%.
- Calcium 0%.
- Iron 0%.
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