Vegetable Stuffed Chicken |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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a healthy delicious meal. Ingredients:
6 -8 boneless skinless chicken breasts |
1 (10 1/2 ounce) can campbells cream of chicken and mushroom soup |
1 (10 1/2 ounce) can cream of celery soup |
2 cups kraft shredded monterey jack cheese (your favorite type and brand) |
2 cups broccoli (just the crowns ) |
2 cups cauliflower (again just the crowns ) |
1 (6 ounce) box stove top stuffing mix (any brand chicken or turkey flavor) |
Directions:
1. Preheat oven to 350.
2. Mix together cream soups, cheese, broccoli, and cauliflower in a medium to large bowl. There will be left over mix, this can be saved and microwaved for lunch the next day. Goes great with salad crackers.
3. Carefully cut a hole in center of chicken to form a pocket between top and bottom. Hole should be almost as long as chicken breast and almost as wide.
4. If you have a flavor injector it will make this next part less messy and much easier if not you must stuff the mixture into the hole by what ever means available ( it can be very messy ).
5. If you want you can sew up the slit to help keep the stuffing in the chicken.
6. Place chicken breast in a non stick baking dish. Bake for 45 min to one hour or till chicken is done. Serve on you favorite stuffing.
7. note: here is the nutrition facts for the campbells soup off their website: /Products/Condensed/Classic-Favorites/2308
8. Amount Per Serving (serving size) = 1/2 cup (120mL) condensed soup.
9. Calories 100.
10. Fat Calories 50.
11. Total Fat 6g.
12. Sat. Fat 2g.
13. Trans Fat 0g.
14. Polyunsat. Fat 2g.
15. Monounsat. Fat 2g.
16. Cholesterol 10mg.
17. Sodium 830mg.
18. Total Carb. 9g.
19. Dietary Fiber 4g.
20. Sugars 1g.
21. Protein 2g.
22. Potassium 70mg.
23. % Daily Values**.
24. Vitamin A 10%.
25. Vitamin C 0%.
26. Calcium 0%.
27. Iron 0%.
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