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Stuffed Chicken Breast with Mushroom Sauce

 Stuffed Chicken Breast with Mushroom Sauce
"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."
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.