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Chicken Filled Stuffing Rolls Recipe

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This recipe for Chicken Filled Stuffing Rolls, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joslin Haussler
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 Rhodes Texas Rolls, thawed but still cold
8 oz. boneless skinless chicken breasts
1 T. butter or margarine, melted
1 3-oz. package cream cheese
1/4 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1 cup herb bread stuffing
1 egg, beaten
Sauce
1 can cream of chicken soup
1 cup sour cream

Directions:
Directions:
Cut chicken into 1-inch cubes. Saute chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in muffin tins sprayed with non-stick cooking spray. Bake at 350 20-25 minutes.
Sauce:
Heat soup and sour cream together and use as a gravy over the rolls.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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