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Mashed Potato Chicken Roll-Ups

 Mashed Potato Chicken Roll-Ups
“My grandchildren always help me in the kitchen,” says Rosemary Gisin of Peekskill, New York. “Nicole, 6, loves to help combine and assemble casseroles. Joey, 8, invented this recipe.”
6 ServingsPrep: 25 min. Bake: 40 min.


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 tub (24 ounces) refrigerated cheddar mashed potatoes, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 1-1/2 cups seasoned bread crumbs
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk


  • Flatten chicken to 1/2-in. thickness. Spread 2 tablespoons of mashed
  • potatoes down the center of each; top with spinach. Roll up and
  • secure with toothpicks.
  • Place flour in a shallow bowl. In another bowl, whisk eggs and water.
  • Place bread crumbs in a third bowl. Coat chicken with flour, dip in
  • egg mixture, then roll in crumbs.
  • Place seam side down in a greased 11-in. x 7-in. baking dish. Bake,
  • uncovered, at 375° for 40-45 minutes or until chicken is no
  • longer pink.
  • In a small saucepan, combine soup and milk; cook over medium-high

2 of 2

Mashed Potato Chicken Roll-Ups (continued)

Directions (continued)

  • heat for 5-7 minutes or until heated through. Heat the remaining
  • mashed potatoes according to package directions. Discard toothpicks;
  • serve with sauce and potatoes. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 458 calories, 15 g fat (6 g saturated fat), 107 mg cholesterol, 1,218 mg sodium, 62 g carbohydrate, 5 g fiber, 20 g protein.