"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Stuffed Chicken Rolls Recipe

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This recipe for Stuffed Chicken Rolls, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Friday, September 28, 2007


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

2 eggs lightly beaten (may omit if preffered)

6 small boneless skinless chicken breast halves ( about 1 lb.) pounded to ¼ in. thickness

1 can condensed cram of chicken soup

½ cup milk

1 tsp. paprika

Combine stuffing mix and 1 c. water. Let stand 5 min. Stir in eggs. (optional)

Spread mixture over chicken to within ½ in. of edges.

Roll chicken from short end to enclose stuffing mixture.

Place Chicken rolls, seam down, in 13x9 in. backing dish.

Mix soup and milk; pour over chicken.

Sprinkle with paprika.

Bake at 400۫ for 30 min.

If preparing mashed potatoes as a side dish, use 2 cans of cream soup and 1 c. milk to make extra ‘gravy’.




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