Stuffed Chicken Rolls

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

Stuffed Chicken Rolls

Ingredients:

• 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

Directions:

1. Pound chicken to ¼ inch thickness.  
2. Preheat oven to 400 degrees.  
3. Combine stuffing mix and water in medium bowl.  Let stand 5 minutes.  Stir in eggs.  
4. 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.  
5. Mix soup and milk; pour over chicken.  Sprinkle with paprika.  
6. Bake 30 minutes, or until chicken is cooked through.

Cheesy Chicken and Broccoli Bake

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

Cheesy Chicken and Broccoli Bake

Ingredients: 

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

Directions:

1. Preheat oven to 400 degrees.  
2. Prepare stuffing mix as directed on package.  
3. Meanwhile, combine remaining ingredients in 9x13 pan.  
4. Top with stuffing.  Bake 30 minutes, or until chicken is cooked through.

Stuffing-Crusted Creamy Chicken Casserole

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

Stuffing-Crusted Creamy Chicken Casserole

Ingredients:

• 3 1/3 cups hot water
• 2 pkgs. (6 oz.) Stove Top Stuffing
• 3 boneless, skinless chicken breasts
• Garlic salt
• Mrs. Dash, garlic and herb
• 1 bag (16 oz) frozen mixed veggies
• 1 can corn, drained well
• 2 handfuls grated cheddar cheese
• 1 can cream of chicken soup

Directions:

1. Have mixed veggies thawed and drained thoroughly.  
2. Lightly spray a 9x13 pan with non-stick spray.  
3. Place chicken breasts in pan evenly spaced, and sprinkle with garlic salt and Mrs. Dash seasonings.  
4. On the stove, boil 3 1/3 cups water.  Add both packages of stuffing mix and stir until just moistened.  Let sit.  
5. In a large bowl, combine veggies, corn, cheese, and cream of chicken soup.  Stir until well combined.  
6. Pour veggie mixture over chicken evenly.  
7. Top with stuffing evenly.  
8. Top with addition cheese, if desired.  
9. Cover with tin foil and bake in a 425 degree oven for 30 minutes.  
10. Remove foil and bake an additional 15 minutes, or until chicken is cooked through.  (May also cut chicken into bite sized pieces before cooking and mix in with veggies, if desired.)

Stove Top and Swiss Chicken Casserole

Scott always loves stove top stuffing, and even my boys ate and enjoyed this casserole! I've based it off from two different recipes and then tweaked it as I make notes, so I hope you like the finished results!

Marsha's Stove Top and Swiss Chicken Casserole

Ingredients:

• chicken breasts (5-8 depending on size), cut into even, not too thick, portion sizes
• 2 cans cream of chicken soup
• 1 cup water
• 8 oz. shredded Swiss cheese
• 2 pkgs. Stove Top stuffing, prepared as package directs

Directions:

1. You want enough chicken to cover the bottom of a 9x13. Each piece should be a portion of chicken per person, about the same size and thickness for even cooking (maybe 12 pieces or so). Place raw chicken portions into a slow cooker. 
2. Mix together soup and water and pour over the top of the chicken. 
3. Cook until chicken is cooked all the way through (low all day, or high for a few hours). 
4. Spray the bottom of a 9x13 baking dish. 
5. Spoon out chicken into 9x13, trying to keep your pieces in serving size portions. 
6. Add Swiss cheese to the soup mixture in the slow cooker, stir, and pour over the chicken in the 9x13. 
7. Top with prepared Stove Top stuffing and bake in a 350 degree oven until bubbly and stuffing is browned and crispy (just a few minutes to heat through again).

Marsha's Notes:
One of the original recipes I used said to put the raw chicken in the bottom of a 9x13, place a slice of Swiss on top of each piece of chicken, pour over the soup, top with stuffing and bake... but when I did that, the chicken all baked and congealed into one big, attached, tough piece, which was not very appetizing, partly because the Swiss cheese placed on top kind of protected the chicken from the soup in an impenetrable layer... Cooking the meat in the crock pot allows it to be separated when you transfer it to the 9x13. Using shredded cheese keeps it from protecting the chicken in a "Swiss blanket", and adding the cheese to the soup mixture just before you pour it into the 9x13 keeps the cheese from being completely lost in the cooking process of the slow cooker.

Chicken and Broccoli Skillet

We made this recipe a few weeks ago at my Aunt's house, and I am not sure where it originally comes from.  But, it was pretty quick (especially if you used the canned chicken), simple and delicious. I made it again at home for my hubby, and we agree that it is a keeper.

Chicken and Broccoli Skillet

Ingredients:

• 8 oz. noodles (any kind you like in a skillet dish)
• 14 oz. chicken broth
• 1 lb. chicken breast, cubed OR 2 cans chicken
• 16 oz. frozen broccoli cutlets
• 1 1/2 cups milk
• 1/2 cup mayo
• 3 Tbl. flour
• 1 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups shredded cheese

Directions:

1. Place noodles, broth, chicken and broccoli in a large cast iron skillet. 
2. In a bowl, mix together milk, mayo, flour, mustard, garlic powder, salt and pepper until combined. 
3. Pour over skillet and simmer until noodles, chicken and broccoli are done to your taste (about 10-20 minutes covered). 
4. Top with cheese and place under the broiler until cheese is melted and browned.

Marsha's Notes:
We used canned chicken, which is precooked, so I just let everything simmer until the broccoli and noodles were tender and the sauce had thickened.  It might take longer if you use raw chicken. I might also brown raw chicken in a frying pan first to give it some nice color and add it later to the skillet. 

We also thought it would be delicious to top with some stuffing and cheese.

Kraft's Bruschetta Chicken Bake

Scott and I like to try and find healthy recipes, even though we tend to gravitate towards the ones that are probably too fattening. However, this recipe was tasty, simple yet flavorful, and seemed to be pretty darn healthy too. While I am still trying to loose the baby fat from my son, I think we will be making this recipe again!

The recipe also suggests that you can substitute the garlic if you use Stove Top Stuffing Mix Italian with Roasted Garlic. If you can find that available in your area, I would sure give it a try!  I also used twice as much cheese (big surprise, I know) and put a little bit on top during the last five minutes of baking.

Kraft's Bruschetta Chicken Bake

Ingredients:

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves  garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp.  dried basil leaves
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese (x2 if you use my suggestion to top with cheese last five minutes of baking)

Directions:

1. Heat oven to 400 degrees.
2. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistenend.
3. Place chicken in 3-qt casserole sprayed with cooking spray; sprinkle with basil and cheese.
4. Top with stuffing mixture. Bake 30 minutes or until chicken is done.