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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.”
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    6 servings


  • 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 11x7-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 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.
Nutrition Facts
1 each: 458 calories, 15g fat (6g saturated fat), 107mg cholesterol, 1218mg sodium, 62g carbohydrate (5g sugars, 5g fiber), 20g protein.

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