Ingredients
Scale
Ingredients:
- 4 boneless, skinless chicken breast halves
- 2 cans cream of chicken soup
- 1 C. shredded Cheddar cheese
- 2 T. butter or margarine
- 4 small hot baked potatoes
- 1/2 C. milk
- 4 tsp. dried minced onion
- Salt and pepper to taste
Instructions
- Pound or roll chicken breast halves between two sheets of waxed paper until they are thin enough to roll up easily. Peel and mash the potatoes with a fork. Mix in the butter, 1/2 cup of the Cheddar, and the dried minced onion. Add salt and pepper to taste.
- Place one-fourth of the filling onto each chicken breast half and roll up jelly roll style. Secure with wooden toothpicks. Brown the chicken rolls in the cast iron pot which has been sprayed with nonstick cooking spray.
- While chicken rolls are browning, put soup into a small saucepan and add the milk balance of the Cheddar. Heat over medium heat, stirring constantly, until cheese is melted. Pour sauce over the top of chicken in cast iron pot. Cover and bake at 350 degrees Fahrenheit for 1 hour or until chicken is no longer pink inside and juices run clear. Serve hot.
Notes
Use salt judiciously, since canned soup contains a large amount of salt.
- Prep Time: 45 minutes
- Cook Time: 1 hour
Keywords: chicken, cast iron recipes, holidays