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Broccoli cheese stuffed chicken and peach cranberry casserole

7:21 AM, Jul 26, 2012   |    comments
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2 cups fresh broccoli florets

1 cup fresh pre-sliced baby portabellas

1 (6-oz) packet refrigerated four cheese

bread crumb mix, divided

1 (15-oz) jar light Alfredo sauce, divided

1 1/4 lb boneless chicken cutlets

3 tablespoons light mayonnaise

1/2 teaspoon kosher salt

1/4 teaspoon pepper


• Preheat oven to 375°F.

• Chop broccoli and mushrooms into small bite-size pieces.

• Open bag of bread crumb mix and combine contents until blended.


1. Combine broccoli, mushrooms, 1 cup bread crumb mix, and 1 cup Alfredo sauce. Spread

remaining 3/4 cup Alfredo sauce in 2-quart baking dish.

2. Coat both sides of chicken with mayonnaise, salt, and pepper. Place 1/3 cup broccoli

mixture in center of each cutlet, roll chicken around stuffing, and place seam-side down into

baking dish. Add remaining broccoli mixture around chicken.

3. Sprinkle remaining 1/2 cup bread crumb mix over top of chicken. Bake 25-30 minutes or

until chicken is 165°F. Serve.



6 tablespoons unsalted butter

Juice/zest of 1 orange

5 firm peaches, sliced

1/4 cup sugar

1 teaspoon apple pie spice

1/2 cup walnut pieces

2 cups corn bread stuffing

1 (14-oz) can whole berry cranberry sauce


• Preheat oven to 375°F. Melt butter.

• Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (1/2 cup).

• Peel peaches (optional); cut into 1/4-inch-thick slices (6 cups).


1. Combine butter, sugar, orange zest, apple pie spice, nuts, and stuffing until blended.

2. Whisk in medium bowl: cranberry sauce and orange juice until blended. Stir in peaches

and 2 cups stuffing mixture. Place in 2-quart baking dish; top with remaining stuffing


3. Bake 30-35 minutes or until peaches are tender and edges are bubbly. Let stand 5

minutes; serve warm. (Makes 8 servings.)


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