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Mushroom-Dill Chicken Rolls


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Rate this recipe 4.6/5 (8 Votes)


  • 2 tbsp. butter, cut in pieces
  • 1 c. hot water
  • 2 c. chicken flavor stuffing mix
  • 1 sm. red bell pepper, chopped (optional)
  • 1 egg, beaten
  • 4 boneless, skinless chicken breast halves, pounded 1/4 inch thick
  • 2 tbsp. melted butter
  • Pepper
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1/2 c. water
  • 1/2 tsp. dill weed


Servings 4


Step 1

1. Heat oven to 400 degrees.
2. Stir cut butter into hot water in bowl until melted. Add stuffing crumbs, red pepper and egg; stir until moistened.

3. Spoon stuffing evenly on chicken; roll tightly. Secure tightly, with melted butter; sprinkle with pepper.

4. Bake 30 to 35 minutes or until cooked through. Heat soup, water and dill in saucepan. Serve over chicken. Makes 4 servings.


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