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      Mushroom and Pepper Stuffed Chicken Breasts

      Stuffed Chicken Breast
      Stuffed Chicken Breast


      4 to 6 boneless skinless chicken breasts
      1 cup Zesty Italian dressing
      ½ green, red & yellow bell pepper, sliced into strips
      1 cup sliced mushrooms
      A few teaspoons seasoning salt
      Pepper to taste
      4 ounces goat or garlic herb cream cheese
      1 can cream of mushroom soup
      1 cup water


      Marinade chicken for a couple hours or overnight in Italian dressing. Cut pocket in chicken breasts. Place chicken a 9 x 13 inch casserole dish that has been sprayed with cooking spray. Season chicken well with seasoning salt and pepper. Place some of the cheese a few peppers, and some mushrooms in each pocket. In a bowl, mix water and soup. Pour mixture over the top of chicken. Bake in a preheated 350 degree oven 40 to 50 minutes or until chicken is cooked through.