Broccoli, Mushroom, Cheese Chicken Roll Up

This chicken turned out so so so good! Better than I imagined it in my head! Made by rolling up chicken with broccoli, mushrooms, and cheese...a creamy mushroom sauce...and served atop white rice (or brown rice). Yum! For portion control, after the chicken is cooked, I cut the breasts in half...so this recipe would serve 4 adults. Making the chicken this way, it turns out so juicy!

Ingredients:

• 2 chicken breasts, pounded thin
• 1 bunch of broccoli, cut up
• 1 package mushrooms, sliced
• 1 cup cheese, shredded (cheddar and jack)
• 1 can cream of mushroom soup (10.75 oz)
• 1/2 can milk (use the soup can)
• Chicken stock
• Worcestershire Sauce
• Garlic powder
• Onion powder
• Mrs. Dash (original)
• Season salt
• Black pepper

Preheat oven to 375 degrees. In an 8x8 baking dish, pour in 1/2 cup of chicken stock. Pound chicken breasts thin then poke several times with a fork. TIP: Place chicken loosely in plastic wrap then pound it this (keeps from having raw chicken juice all over the kitchen). Sprinkle with spices. Place some cheese, broccoli, and mushrooms on top, then roll and place in baking dish. You will have cheese, mushrooms and broccoli left over to use in the sauce. Splash on a little Worcestershire sauce and sprinkle with spices. Top with half of the remaining mushrooms. Bake 30 minutes, basting with chicken stock halfway through cooking time.

 Use the flat side of the pounder

Nice and thin!

Spices and cheese

Veggies on top!

All rolled up

Rolled, spiced, and mushroomed :) Now just bake it!

To make sauce...mix soup, milk, splash of chicken stock and Worcestershire sauce, and pepper in a sauce pan. Dump in the remaining broccoli and mushrooms. Heat on medium low for about 15 minutes. You do not want it to boil. Stir often. 2 minutes before the cooking time ends, add in remaining cheese.

Serve atop rice and you have a fabulous dinner!

Cheers!
CC