Creamy Broccoli-Stuffed Chicken Breasts

Original Recipe from Kraft Food and Family Magazine

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

1 cup water

6 small boneless skinless chicken breast halves (approx 1 1/2 pounds)

1 pkg (10 oz) frozen chopped broccoli, thawed, drained

1 can (10 3/4 oz) condensed cream of chicken soup

1/2 cup milk

1 tsp paprika

2 Tbsp grated parmesan cheese

Heat oven to 400 degrees.

Combine stuffing mix and water in large bowl.  Let stand 5 minutes.  Meanwhile, pound chicken to 1/4 inch thickness.  Add broccoli to stuffing; mix lightly.  Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.

Place, seam-sides down, in 13x9 inch baking dish.  Mix soup and milk; pour over chicken.  Top with paprika and cheese.

Bake 30 minutes or until chicken is done (165 degrees).

Thoughts and Tips:

If you need more detailed directions on how to stuff the chicken, check http://recipeexperiment.blogspot.com/2011/07/bruschetta-stuffed-chicken-breasts.html. 
You can use any "cream of" soup for this recipe.  I recommend lower fat or lower sodium for a healthier meal.

This is one of our new favorites.  Covering the chicken with the soup keeps it very tender and moist.  The broccoli adds a nice flavor without being overwhelming.