Stuffed Chicken Recipe?!
Stuffed Chicken Recipe?
I want to learn how to make stuffed chicken. If you have any recipes for stuffed chicken please list them. I have a cheese allergy so please include stuffed chicken recipes without cheese.
Answers:
This is a really yummy recipe I have tried with Spinach and Stuffing in chicken, and it's from the Kraft Food and Family magazine. It does call for a little shredded mozarella on top, but I'm sure you could omit or replace with some other topping. Enjoy!
http://www.kraftfoods.com/main.aspx?s=re...
Source(s):
tried it, loved it.
I'm sure you could leave out the Swiss on this one...
4 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1/4 cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
1/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
1/2 teaspoon paprika
DIRECTIONS
To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
Preheat oven to 350 degrees F (175 degrees C).
Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.
CHICKEN AND STUFFING CASSEROLE
2 large chicken breast
small bag of potatoes
1 box Stovetop stuffing chicken flavor
1 ? can cream of mushroom soup
1 yellow onion
salt
pepper
butter
milk
Boil potatoes until soft. While potatoes are cooking, sauté 1 yellow onion in a skillet with butter. At the same time, cook the raw chicken in the oven at 350°F until slightly pink and tender. Shred the chicken or cut into cubes.
Next, beat the potatoes and slowly add butter, milk, salt, and pepper, and then add the onion and shredded chicken pieces. Pour this mixture into a large casserole dish.
Top the potato, onion, and chicken mixture with cream of mushroom soup. Follow the directions on the box to prepare the Stovetop stuffing. Spoon stuffing on top and bake in oven at 350°F until stuffing begins to brown.
Let it cool and enjoy! This will quickly become a family favorite!