Chicken Breasts Stuffed With Cheese and Mushrooms

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/2/21
Stuffed Chicken Breasts with Gravy

ac_bnphotos/Getty Images
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 6 servings
Yield: 6 chicken breasts
Nutrition Facts (per serving)
341 Calories
12g Fat
13g Carbs
43g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 341
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 146mg 49%
Sodium 494mg 21%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 5%
Total Sugars 6g
Protein 43g
Vitamin C 5mg 26%
Calcium 127mg 10%
Iron 2mg 13%
Potassium 738mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 6 boneless chicken breasts

  • 1 tablespoon vegetable oil

  • 1 tablespoon unsalted butter

  • 1 medium onion, sliced

  • 4 ounces sliced mushrooms

  • 1 stalk celery, thinly sliced

  • 1 large egg, beaten

  • 1 tablespoon chopped fresh parsley

  • 2 tablespoons fine dry breadcrumbs

  • 2 teaspoons grated Parmesan cheese

  • 3/4 cup shredded mozzarella cheese

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 (10.5-ounces) can condensed tomato soup

  • 1/2 cup water

  • 1/2 teaspoon crumbled basil leaves

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.

Recipe Variations

  • Substitute the condensed tomato soup with cream of mushroom soup.
  • Omit the soup and 1/2 cup of water and make about 2 cups of seasoned white sauce or easy gravy.