Mushroom-Dill Chicken Rolls Recipe

Name: Mushroom-Dill Chicken Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine, cut in pieces; 1 c. hot water; 2 c. Stove Top (chicken flavor stuffing mix in canister); 1 small red pepper, chopped; 1 egg, beaten; 4 boneless, skinless chicken breasts, halved and pounded; 2 Tbsp. melted margarine; pepper; 1 can mushroom soup; 1/2 c. water; 1/2 tsp. dill weed

Servings: persons

2 Tbsp. margarine, cut in pieces
1 c. hot water
2 c. Stove Top (chicken flavor stuffing mix in canister)
1 small red pepper, chopped
1 egg, beaten
4 boneless, skinless chicken breasts, halved and pounded
2 Tbsp. melted margarine
pepper
1 can mushroom soup
1/2 c. water
1/2 tsp. dill weed

1
Heat oven to 400u00b0.
2
Stir cut margarine into hot water until melted.
3
Add stuffing crumbs, red pepper and egg; stir until moist.
4
Spoon stuffing evenly over chicken.
5
Roll tightly; secure with toothpicks.
6
Place in greased 9-inch square baking dish. Brush with melted margarine.
7
Sprinkle with pepper.
8
Bake 30 to 35 minutes or until cooked through.
9
Heat soup, water and dill in saucepan.
10
Serve over chicken.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. margarine, cut in pieces, 1 c. hot water, 2 c. Stove Top (chicken flavor stuffing mix in canister), 1 small red pepper, chopped, and more.

Yes, Mushroom-Dill Chicken Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Dill Chicken Rolls

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