Post by cuteascountry_Shortcake on Aug 4, 2003 13:41:44 GMT -6
Mushroom Dill Chicken
2 Tbsp. margarine
1 cup hot water
2 cup stovetop stuffing
1 small red pepper, chopped fine
1 egg beaten
4 boneless, skinless chicken breast halves, pounded
black pepper, to taste
2 Tbsp. margarine, melted
1 can (10 3/4 ounces) Campbells Cream of Mushroom Soup
1/2 cup water
1/2 tsp. dried dill weed
Heat oven to 400*F
Stir 2 Tablespoons margarine into hot water, in medium bowl. Add stuffing, red pepper and egg. Stir until moistened. Spoon stuffing evenly on pounded chicken and roll tightly, secure with toothpicks. Place in
greased baking dish. Brush with 2 Tablespoons melted margarine. Sprinkle with pepper. Bake uncovered 30-35 minutes.
Heat soup, water and dill. Stirring until smooth.
Pour over chicken. Serve.
Submitted by Shannon to: groups.yahoo.com/group/SouperRecipes
2 Tbsp. margarine
1 cup hot water
2 cup stovetop stuffing
1 small red pepper, chopped fine
1 egg beaten
4 boneless, skinless chicken breast halves, pounded
black pepper, to taste
2 Tbsp. margarine, melted
1 can (10 3/4 ounces) Campbells Cream of Mushroom Soup
1/2 cup water
1/2 tsp. dried dill weed
Heat oven to 400*F
Stir 2 Tablespoons margarine into hot water, in medium bowl. Add stuffing, red pepper and egg. Stir until moistened. Spoon stuffing evenly on pounded chicken and roll tightly, secure with toothpicks. Place in
greased baking dish. Brush with 2 Tablespoons melted margarine. Sprinkle with pepper. Bake uncovered 30-35 minutes.
Heat soup, water and dill. Stirring until smooth.
Pour over chicken. Serve.
Submitted by Shannon to: groups.yahoo.com/group/SouperRecipes