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Cream Cheese Chicken Stuffed Pinwheels Recipe

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This recipe for Cream Cheese Chicken Stuffed Pinwheels is from The Magic Book of Yummy Things, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 boneless chicken breasts
to 1 tbsp creole seasoning
8 oz. cream cheese
2 tbsp softened butter
1 cups shredded colby jack cheese (divided)
1-2 tbsp diced pimento
2 green onions, chopped
1 can cream of chicken soup
1 cup milk
Salt and pepper or creole seasoning

Creole Seasoning: In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine.

Make sauce by mixing cream of chicken, milk, and cup of shredded cheese in a small pot over medium low heat. Heat until cheese is melted and then remove from stove. Pour half of this mixture onto the bottom of a small casserole dish.
Lay all three chicken breasts down between two sheets of plastic wrap. Pound out each chicken breast until thin. (This will make it easy to spread cream cheese mixture and roll up chicken).
Remove top layer of plastic and season each side of chicken with creole seasoning.
In a medium size bowl, beat cream cheese, butter and cup shredded cheese. Stir in pimento and green onions. Spread this mixture onto one side of each chicken breast.
Roll up chicken breast and secure with a few toothpicks. Place in a baking dish on top of sauce seam side up. Bake at 350 for about 40 minutes. Remove from oven and let rest a few minutes. Serve and top each with more sauce.




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