Four-Cheese Bacon Stuffed Chicken Casserole

By shelliec

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.

Details

Adapted from myincrediblerecipes.com

Preparation

Step 1

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