Cream Cheese Stuffed Chicken Roll Ups

Cream Cheese Stuffed Chicken Roll Ups are easy to make any night of the week. Chicken breasts are stuffed with savory cream cheese filling then baked with a crispy coating. Dinner is served!

Cream Cheese Stuffed Chicken Roll Ups close up

This recipe can easily be updated by switching up the cream cheese filling ingredients too. Try some of these alternatives:

  • Basil & Sun-Dried Tomatoes
  • Cajun Seasoning & Green Onions
  • Chopped Mushrooms & Steak Seasoning (this sounds weird but so good!)
  • Pimento & Cheddar (yes, more cheese)

A side shot of chicken stuffed with cream cheese

Two main ingredients, 45 minutes and dinner is on the table.  What could be easier? Nothing I tell you.

How to make Cream Cheese Stuffed Chicken Roll Ups:

First off you need to flatten out your chicken breasts. Lay it down, cover in plastic wrap and then pound them until they are about 1/2″ thick. Thin enough so that you can fill and roll them up easily.

Take the block of cream cheese and put it in a bowl then add the herbs & spices.

Stir to combine all the ingredients.

How to make Cream Cheese Stuffed Chicken Roll Ups

Now it’s time to fill, roll & bread the chicken. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate.

Spoon a dollop of cream cheese on each chicken breast-this recipe covers just enough for 6 chicken breasts.

Roll each chicken breast and coat in the Oven Fry.

Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.

Need more easy chicken breast recipes for dinner?

And here you are…….

Cream Cheese Stuffed Chicken Roll Ups baked in a pan and ready to eat.
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Originally published May of 2016. Updated photos & recipe February of 2019.

*Affiliate links are included in this post. Please read my Discloser Policy.


Print Recipe
Cream Cheese Stuffed Chicken Roll Ups
I first had this recipe at a restaurant. It was so delicious that I knew I had to recreate these Cream Cheese Stuffed Chicken Roll Ups at home.
Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Keyword chicken
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Keyword chicken
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten
Instructions
  1. Flatten out your chicken breasts. Lay the chicken down, cover in plastic wrap and then pound them until they are about 1/2" thick.
  2. Take 1/2 the block of cream cheese and put it in a bowl. Add the herbs & spices. Stir to combine all the ingredients.
  3. Spoon a dollop of cream cheese on each chicken breast.
  4. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate. Roll each chicken breast and coat in the Oven Fry.
  5. Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.

Cream of Chicken Bake

One can of cream of chicken soup turns plain chicken into a perfect weeknight comfort food dish with this Cream of Chicken Bake. Tender chicken, sauteed onions, and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.

creamofchickenbake_5

When Michigan weather is giving us it’s best version of Frozen, to fight the cold I try to stay armed with comfort food classics like this Cream of Chicken Bake.

Since the sauce is made with a combination of cream of chicken soup and a few other ingredients, I thought that would be the best name for this.  As the chicken bakes the soup, milk, garlic powder, and oregano make a delicious gravy that is perfect for topping on mashed potatoes, another comfort food favorite!

The melted cheese just tucks into every corner, the sweet onions, bites of ham all on top of tender chicken. I mean LOOK AT THIS! If this isn’t comfort food, I don’t know what it.

Speaking of cozy food, want more comfort food recipes to try?

How to make Cream of Chicken Bake:

Preheat the oven to 375 degrees.

Dice the ham and onions.  Place the ham into a bowl and set aside.

Take some butter and add to a frying pan. Sautee until a light brown then remove them and place into a bowl.

While cooking the onion combine the flour, garlic powder and oregano to a plate.  Split 3 chicken breasts so that they are now between 6-7 pieces.

To the same pan that the onion was cooked, add the olive oil.  Dredge chicken in flour mixture then add to pan.  Brown 2-3 minutes on each side.  You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only.

Cream of Chicken Bake from Bottom Left of the Mitten

Add the chicken to a greased dish.

Next, it’s time to make the sauce to pour over the chicken.  In a bowl put the cream of chicken, milk, garlic powder, dried oregano, and Dijon mustard.  Stir to combine completely.

Pour on top of the browned chicken in the prepared dish. Cover with onions and diced ham.  DO NOT add the cheese at this time. 

Cream of Chicken Bake from Bottom Left of the Mitten

Cover with tin foil and bake for 30 minutes.

After the dish has baked for 30 minutes take it out of the oven and add the cheese.

Leave the foil off and put back into the oven for an additional 15 minutes.

Whip of some potatoes to pour the gravy on top of.  And here you are…..

Cream of Chicken Bake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

This post was originally from October 2016-it has been updated with photos & text.

*Affiliate links are included in this post. Please read my Discloser Policy.

Gymboree Sale On Now!

Print Recipe
Cream of Chicken Bake
Turn plain chicken into the perfect weeknight comfort food dish with this Cream of Chicken Bake. Chicken and black forest ham is covered and baked in a sauce that is perfect for drizzling over mashed potatoes.
Course Main Dish
Cuisine Chicken
Keyword casserole, chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Keyword casserole, chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees.
  2. Dice the ham and onions. Place the ham into a bowl and set aside.
  3. Take some butter and add to a frying pan. Sautee until a light brown then remove them and place them into a bowl.
  4. While cooking the onion combine the flour, garlic powder, and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
  5. To the same pan that the onion was cooked, add the olive oil. Dredge chicken in flour mixture then add to pan. Brown 2-3 minutes on each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only.
  6. Add the chicken to a greased dish.
  7. In a bowl put the cream of chicken, milk, garlic powder, dried oregano, and Dijon mustard. Stir to combine completely.
  8. Pour on top of the browned chicken in the prepared dish. Cover with onions and diced ham. DO NOT add cheese at this time.
  9. Cover with tin foil and bake for 30 minutes.
  10. After the dish has baked for 30 minutes take it out of the oven and add the cheese.
  11. Leave the foil off and put back into the oven for an additional 15 minutes. Enjoy!

Easy Chicken & Dumplings #SundaySupper

This week officially was the start of sports season.  My son started football practice which means that except for a few weeks over the holidays my husband, who coaches most of his sports, and him are gone to practice at least 2 nights a week.  Then every Saturday is a game.  For football, soccer and basketball…until mid-March.  So that means I need to have quick meals ready before they are back out the door again.  One of my kids favorites is this Easy Chicken & Dumplings.  I can get this on the table and it’s a great way to make sure he’s got good wholesome fuel to power him through his practices.

Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten

The things I use for these are usually what I have on hand in my pantry and freezer.  Freezer you say?  Yes, freezer.  When I find carrots and celery on sale I will chop them up and put them in a plastic freezer bag and put them in the freezer.  It ensures that I always have these on hand for soups.  So gather your ingredients….

Easy Chicken & Dumplings from Bottom Left of the Mitten

For this recipe use any type of shredded chicken you desire.  I personally like to use chicken thighs that I cook in the crock pot with just salt and pepper then shred.  I used the whole large package and had enough leftover for chicken tacos later in the week.  Win! Of course though you can just as easily use leftover rotisserie chicken or cook a few chicken breasts on the stove.

Easy Chicken & Dumplings from Bottom Left of the Mitten

Chop all your good veggies up.  Add to a large pot with your 2 Tbs. butter.  Saute for around 5 minutes to make onion and garlic soft.  Now add your stock and water.  (I use chicken bouillon versus chicken stock.  This is a preferred taste for me so feel free to use either.  When using chicken bouillon I usually heat water to boil and place cubes in that water to dissolve.  Then then just add the remaining water separate.  This is what you see in my Donald Duck cup.  From one of my favorite places ever, Disney World!)  Finally add your chicken.

Easy Chicken & Dumplings from Bottom Left of the Mitten

Bring your pot to a good rolling boil for around 10 minutes.  Time to make your biscuits.  Add milk, oregano, thyme and the Jiffy mix.  Stir to combine.  Viola!  Done.  Easy as that!  Once pot is at a rolling boil you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables.  Drop all the way around filling up the top of the pot.

Chicken & Dumplings from Bottom Left of the Mitten

Keep the pot at a roiling boil for another 10 minutes.  This is the consistency you want.  The dumplings cooked completely through.

Chicken & Dumplings from Bottom Left of the Mitten

This is a perfect & easy weeknight dinner that your kids will love, trust me!  And here you are…….

Easy Chicken & Dumplings from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to Ellen Folkman from Family Around the Table for hosting this weeks Sunday Supper.  Keep kids happy with these other Kid Friendly Recipes from the Sunday Supper Family.

Appetizers

Desserts

Main Dish

Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Easy Chicken & Dumplings
A quick and hearty meal that's Kid Approved!
Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten
Instructions
  1. Chop all veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft.
  2. Now add your stock and water. Finally add your chicken. Simmer on a rolling boil for 10 minutes.
  3. For biscuits: Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Once pot is at a rolling boil for 10 minutes you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
  4. Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
  5. Serve & enjoy!

Pork & Bean Nachos

I love dishes that are versatile and can be mixed up. Nachos are a perfect example of taking a blank canvas, the chip, and making it into something spectacular. Add beef, pork or chicken. No meat at all. Loaded to the brim with toppings or simple with cheese and covered in some homemade salsa & sour cream. I’ve even had dessert nachos! Chips dashed with cinnamon & sugar and dipped into a vibrant fruit salsa. Well let me introduce you to a new power house nacho recipe, Pork & Beans Nachos.

Pork & Bean Nachos.

For years I made regular, plain ground beef nachos. Boring!! Sure they’re good but not ‘Next Level Nacho’ good that was until I came across Smothered Beef Barbacoa Chimichangas from The Chunky Chef. I made this for dinner one night and fell in love with the meat that was used for this recipe. It instantly became my husband’s #1 favorite meal.

The next time I made the recipe I did not have any beef but I did have a bone-in pork roast that was in the freezer. I love pork and figured it would be different but just as good. I was right! With plenty of left overs a few days later I used this pork to make nachos and they were a hit! On top of that, I added some other ingredients that I normally wouldn’t which took it to what I was looking for ‘Next Level Nachos’.

So gather your ingredients…..

Pork & Bean Nachos Ingredients

The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.  I posted this on Instagram because seriously it made the house smell amazing!

Mittenmommy Instagram of Crockpot Pork

Once pork has cooked pull it out of the cooker and shred.

Pork & Bean Nachos Shredded Pork

Place nacho chips on a greased baking pan making a thin layers. I use a whole bag for the large baking sheet.   Next you will add you beans.  Spread out onto the chips right from the can. No need to preheat or drain. The juice soaks everything up, yummy.

Prok & Beans Chili Beans

Add your shredded pork and your toppings like black olives, tomatoes, jalapenos and onions. Anything you like. Plus LOADS of cheese. I use a whole 8 oz. package of Mexican Blend.  Now this is the additional ‘extra’ ingredients that I add to my nachos. Blue Cheese & Frank’s Buffalo Wing Sauce.   The tang of Blue Cheese & the Buffalo Sauce just make this….let me say…. Perfect!

Franks Red Hot Buffalo Wing Sauce & Blue Cheese

Now put in the oven at 375 degrees for 20 minutes.

Pork & Bean Nachos out of the oven

While it’s cooking grab you sour cream, avocado or lime-cilantro dressing. Cut up some crunchy lettuce. And here you are….

Pork & Bean Nachos, enjoy!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Pork marinade adapted from The Chunky Chef

*Affiliate links are included in this post. Please read my Discloser Policy.


Print Recipe
Pork & Bean Nachos
Pork & Bean Nachos. Perfect for a crowd!
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Instructions
Pork & Marinade
  1. The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.
  2. Shred pork when it has cooked thoroughly. Remove and discard any bones.
Pork & Bean Nachos
  1. Add chips to greased baking sheet.
  2. Add beans on top of chips.
  3. Add shredded pork on top of that.
  4. Add any toppings you prefer.
  5. Add cheese.
  6. Add Blue Cheese & Buffalo Sauce.
  7. Bake at 375 degrees for 20 minutes.
  8. Top with avocado & lettuce if desired.

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