Chicken Breasts Stuffed With Cheese and Mushrooms

Stuffed Chicken Breasts with Gravy

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  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: Serves 6

These tasty baked chicken breasts are stuffed with a mixture of mushrooms, mozzarella cheese, and other vegetables. The sauce calls for tomato soup but cream of mushroom soup or a seasoned bechamel sauce may be used as well. Or use a jar of prepared chicken gravy and omit the water.


  • 6 boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 4 ounces sliced mushrooms
  • 1 rib celery, thinly sliced
  • 1​ egg, beaten
  • 1 tablespoon chopped fresh​​ parsley
  • 2 tablespoons​ fine dry breadcrumbs
  • 2 teaspoons grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • Salt and pepper
  • 1 can (10 1/2 ounces) condensed tomato soup or cream of mushroom
  • 1/2 cup water
  • 1/2 teaspoon leaf
  • Basil, crumbled

Steps to Make It

  1. Place chicken pieces between sheets of plastic or waxed paper and gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through.

  2. In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender. Add egg, parsley, breadcrumbs, Parmesan cheese, and mozzarella cheese. Stir to blend well.

  3. Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks.

  4. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.

  5. Mix soup with 1/2 cup water and the basil; pour over chicken. 

  6. Bake at 350 F, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.

  7. Remove toothpicks and serve with hot cooked rice or potatoes.

Variations: Omit the soup and 1/2 cup of water and make about 2 cups of seasoned white sauce or easy gravy.