Creamy Broccoli-Stuffed Chicken Breasts

Creamy Broccoli-Stuffed Chicken Breasts

1 pkg. Stuffing
1 c. water
boneless chicken breast
frozen chopped broccoli
1 can cream of chicken soup
1/2 c. milk
1 tsp. paprika
2 TBS. Grated Parmesan Cheese

Preheat oven to 400 degrees. Combine stuffing and water in large bowl. Let stand for 5 min. Add broccoli to stuffing and mix. Spread stuffing evenly onto chicken breast. Roll up the chicken breast enclosing the stuffing mixture.

Place chicken, seam-sides down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika and Parmesan cheese.

Bake 30 min. of until chicken is cooked through

*Instead of stuffing mix I mad my own stuffing and instead of using cream of chicken soup I used cream of celery.

Italian Chicken & Vegetables

Italian Chicken & Vegetables

sheets of Reynolds Wrap
2 boneless skinless chicken breast halves
2 1/3 c. Italian dressing
dried basil
2 c. frozen broccoli, cauliflower and carrots
2 TBS. grated Parmesan cheese

Directions:

Preheat oven to 450 F or turn grill on medium-high. Center one chicken breast half on each sheet of Reynolds Wrap. Pour Italian dressing over chicken, sprinkle with basil. Arrange vegetables on top of chicken. Fold foil to close good. Bake 20 to 22 minutes on a cookie sheet in oven or on grill for 12 to 14 minutes. Sprinkle with Parmesan cheese.

Cheesy Brat Stew

Got from the slowcooker mailing list from Christi Hicks. This recipe was very good. For green beans I used frozen green beans. I did not have a pepper on hand so did not put in. Instead of mushroom soup I used cream of celery soup. Very delicious.


Cheesy Brat Stew for the Slow Cooker

6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
chopped onion
1 (15 ounce) can green beans
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water

DIRECTIONS:
1. Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker.
2. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.