A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cheesy Rice-Stuffed Chicken Breasts
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- #69499
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 tablespoons cream cheese, softened
1 cup shredded cheddar cheese
1 cup cooked white rice
1 cup frozen chopped broccoli, thawed
8 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1/4 cup ranch salad dressing
directions
Heat the oven to 350 degrees F.
Mix cheeses, rice and broccoli until well blended; set aside.
Place the chicken breasts, top-sides down, on a large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast and place seam-side down in a 13x9-inch baking dish. Drizzle evenly with dressing.
Bake the chicken for 35 to 40 minutes or until chicken is cooked through (170 degrees F).
added by
mercy421
nutrition data
273 calories, 12 grams fat, 8 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 3, 2011
This is a easy, and very tasty recipe! I lightly seasoned my chicken breast first and then added the stuffing. They came out perfect!
August 30, 2007
These are simple and tasty. The filling was just a tad bland, highly recommend adding salt and pepper to it. Could also vary the type of cheese used (jalapeno jack would be fun!). Chicken was very moist and tender.