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.