Stuffed Chicken and Mushroom Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.7
  • Total Fat: 3.4 g
  • Cholesterol: 59.2 mg
  • Sodium: 844.1 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 27.6 g

View full nutritional breakdown of Stuffed Chicken and Mushroom Bake calories by ingredient
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Number of Servings: 6


    6-4oz Boneless Skinless Chicken Breast
    1 1/2 C FrozenTurnip greens-Thawed
    6 Baby Carrots cut in half length wise
    3 5" Celery Stalks cut in half lenght wise
    2 SlicesFat Free American or SwissCheese Cut into 6 strips
    2 C Mushrooms, fresh, pieces or slices
    1 Can Healthy Request Cream of Mushroom Soup


Preheat oven to 350. Thaw Turnip greens in microwave for about a min and half. Sprinkle garlic powder and pepper to taste. Place chicken 2-3 pieces at a time into a ziplock bag and pound until flat but not so much that they're ripping apart. Place cheese, 1/4c turnip greens, celery and carrots onto chicken. Wrap chicken around veggies and place in ungrease 13x9 baking dish. You may need to use toothpicks to keep chicken closed. Bake at 350 for 15 mins. While chicken is baking, stir the soup plus 1/2 a can of water and mushrooms in a bowl . After 15 mins pour soup mixture over chicken and cook another 30-35 minutes basting as chicken cooks. You could use 1/2c white wine instead of water but this recipe doesn't contain the nutritional info for that.

We like to have brown rice or whole wheat pasta with the mushroom soup poured over the top along with beets and balsamic vinegar and black pepper on the side.

Number of Servings: 6

Recipe submitted by SparkPeople user BABIESTEPS.

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