Four-Cheese Bacon Stuffed Chicken Casserole Recipe

Ingredients

VEGGIES:
for 3 min. til soft:
2 2 2 T. Olive Oil for cooking
1 1 1 teaspoon butter
1/2 1/2 1/2 onion chopped
1/4 1/4 1/4 red bell pepper ,chopped
CHICKEN STUFFING MIXTURE:
Beat together:
8 8 8 ounces softened cream cheese
1 1 1 tablespoon onion, minced
1 1 1 tablespoon Italian Seasoning
1 1 1 tablespoon of garlic powder
1 1 1 teaspoon of pepper
2 2 2 teaspoons of lemon juice
to to taste
Stir in:
6 6 6 Pieces of cooked and chopped Bacon
2 T. of Stuffing mix onto:
6 6 to thin boneless, skinless chicken breasts & roll up (can use toothpick to keep together)
COATING:
1 1 1 egg, beaten & roll into
1/4 1/4 1/4 cup Italian Bread Crumbs
In large skillet in olive oil, cook rolls browning all sides, then set aside.
In Large Bowl mix:
1/4 1/4 1/4 cup water
1/2 1/2 1/2 can of cream of chicken or mushroom soup
Add in:
Veggie mixture
1/2 1/2 1/2 cup shredded cheddar cheese
Pour into a large baking dish & place the chicken rolls in. Scoop mixture on top
to to the top
1/2 1/2 1/2 cup shredded Monterey Jack cheese
1/2 1/2 1/2 cup Mozzarella cheese
deg. for 25 minutes or until chicken is cooked completely, then add:
6 6 5 Slices of bacon, cooked and chopped and Bake 5 more min.

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