Stuffed Chicken Breast with Mushroom Sauce Recipe

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"Baked in a creamy mushroom sauce, this easy entree is nice for a special family dinner," says Dolores Kastello of Waukesha, Wisconsin. "I serve this dish with rice, asparagus and a tossed salad."
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Salt and pepper to taste
  • 1 package (6 ounces) chicken stuffing mix
  • 1/2 cup chopped pecans
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


  1. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing.
  2. Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish.
  3. Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks. Yield: 4 servings.
Originally published as Stuffed Chicken Breasts in Quick Cooking May/June 2004, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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wendykins User ID: 5990220 232828
Reviewed Sep. 13, 2015

"Excellent and quick to make."

kscrawford User ID: 5411367 205972
Reviewed Sep. 5, 2010

"Very filling -- great comfort food meal."

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