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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mushroom-Dill Chicken Rolls Recipe

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This recipe for Mushroom-Dill Chicken Rolls is from Lydia's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp margarine, or butter cut into pieces
1 cup hot water
2 cups chicken flavour stuffing mix
1 small red pepper, chopped (optional)
1 egg, beaten
4 boneless chicken breasts halved, pounded to
1/4 inch thickness
pepper to taste
1 can cream of mushroom soup, condensed
1/2 cup water
1/2 tsp dill
Directions:
Directions:
Heat oven to 425. Stir cut margarine to hot water in bowl until melted. Add stuffing crums red pepper and egg: stir until moistened. Spoon stuffing evenly on chicken and roll tightly. Secure with toothpicks. Place in greased 9 inch square baking dish. Brush with melted margarine, sprinkle with pepper. Bake 30 to 35 minutes or untill cooked through. Heat soup, water and dill in saucepan. Serve over chicken.

 

 

 

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