Lazy Girl Mac & Cheese Stuffed Chicken Breast!

This dish is pretty simple, a little time consuming and sooooo messy! I wanted to create something fun for my oldest daughter, who's favorite food is Mac and Cheese. This is homemade and a little lazy all in the same. I can make Mac and Cheese from scratch, however I have quite a weakness for Stouffer's Mac and Cheese and with one add in, it becomes the creamiest, most addictive, irresistible thing and I've been guilty many times over of finishing the leftovers in the middle of the night. 

Please click image for full ingredient list:

This mac and cheese is my weakness. To make it you just need 40 oz of Stouffer's and 12 oz (or 1 1/2 cups) of sour cream.

Preheat your oven and follow directions for your mac and cheese. You don't want to fully cook it, you want it to where everything is warm and you can stir it all without having frozen pieces in it. The recipe calls for it to cook for an hour and 15-20 mins but I let it cook 40 and once I could stir it I added in my sour cream.   I used the large 40oz size and that is what this recipe calls for. I usually try to thaw my mac and cheese in the fridge over night so it doesn't take as much time to cook. While your Mac and Cheese is in the oven you can finish prepping your chicken. Im going to put all the Mac and Cheese steps here though.

Add your sour cream once you it becomes heated without frozen pieces. Make sure that you stir the sour cream in well until there's no white streaks.  Uncover it and put it back in the oven for about 15 mins until everything is heated thoroughly and the top starts to lightly brown.

This is what it should look like after you add the sour cream:

This is what your finished mac and cheese should look like. I didnt let it brown much because im adding it into the chicken and I didnt want it to get over cooked.

While your mac and cheese is first in the oven prep your chicken. there are two ways you can stuff chicken. I used the pocket/butterfly method. You cut a hole/pocket into the thickest part of the chicken and stuff it wrapping it in cooking twine. This was my first time doing it and it was kinda messy. You can also stuff it with the jellyroll method by pounding the chicken out with a meat mallet until its 1/4th inch thick, putting your stuffing on one side and rolling it up (like a jellyroll) and securing it with toothpicks or cooking twine. Working with chicken proves to be hard for me to take a lot of pictures because i do not want to cross contaminate anything with chicken slime and get sick from Salmonella.

For the cooking twine you can either measure it to be about 28 inches or just measure it the length of your arm and double that. 

Here is a helpful video to understand how to make a piece of stuffed chicken:

When you cut your chicken, make sure that you do not cut all the way though and that you start cutting on the thickest part.

 

Chicken pockets!

While your mac and cheese is finishing heat your soup. I used 2 cans of cream of broccoli and 1 can of cream of chicken. Put them all into a pot on a low simmer and add the other 12 oz  (cup and a half) of sour cream. Let it simmer until warmed and make sure to stir it so that the bottom doesn't scorch. (Sorry I forgot to get a picture of it finished)

Stuff your chicken pockets! I added some bacon moleassas seasoning ontop of the mac and cheese and also on the outside of the chicken before I poured the soup over it 

Pour your soup over the top and cover tightly with foil.

Put it into the oven at 300 degrees for 1 hour. About half way through cooking I spooned some of the soup back over the tops to make sure they didn't dry out.

Be sure to cover your Mac and Cheese so that it doesn't dry out and in the last 15 mins of cooking the chicken put it in the oven and let it heat back up.

And that's it! Let them cool for about 10 minutes before handling them. Make sure to cut all of the twine off or take all of the toothpicks out.The soup makes a very delicious gravy also! We used it to dip the chicken into and over mashed potatoes.