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Main dishes

Mushroom-Stuffing Chicken Roll-Ups

photo by:kraft
These Mushroom-Stuffing Chicken Roll-Ups are prepared like enchiladas—only with flattened chicken instead of tortillas!
20 min
1 hr
6 servings

What You Need

cup  MIRACLE WHIP Dressing
Tbsp.  flour
cup  fat-free milk
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
lb.  sliced fresh mushrooms
Tbsp.  butter
small  boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
cup  KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

Make It

HEAT oven to 400ºF.

WHISK dressing and flour in medium microwaveable bowl until blended. Gradually stir in milk. Microwave on HIGH 3 to 4 min. or until thickened, stirring every 2 min.

PREPARE stuffing as directed on package; set aside. Cook and stir mushrooms in butter in skillet until tender. Add to stuffing; mix well.

PLACE chicken, top sides down, on work surface; spread with stuffing to within 1/2 inch of edges. Starting at one short end, roll up each breast; place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Top with sauce and cheese; cover.

BAKE 35 to 40 min. or until chicken is done (165ºF), uncovering for the last 5 min.

Kraft Kitchens Tips

Make Ahead
Assemble recipe as directed; wrap in foil. Freeze up to 1 month. Thaw overnight in refrigerator. Unwrap, then cover with foil and bake as directed.
Use Your Stove
Mix sauce ingredients in small saucepan; cook on medium heat until thickened, stirring constantly.
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