Chef notes
We love Thanksgiving but I'm not going to cook a turkey all the time. The chicken with stuffing totally hits the Thanksgiving spot and we always serve it with cranberry sauce. It's Brian's favorite dish — he calls it "chicken rollatini." It's a super quick, easy weeknight meal!
Ingredients
- 4 chicken breasts, thinly cut
- salt and freshly ground black pepper
- stuffing, store-bought or homemade
- 2 cans cream of mushroom soup
Preparation
1.Preheat oven to 400 F.
2.Pound chicken breasts and lay flat on a tray. Season with salt and pepper. Add a layer of stuffing to each chicken breast and roll it up.
3.Coat the bottom of a baking dish with 1 can of soup, add in chicken roll-ups, top with the other can of soup and add in any leftover stuffing as well. Cover with foil.
4.Bake for about 45 minutes. Uncover and bake another 10 minutes.
