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Squash Stuffed Chicken Breasts

"Chicken stuffed with celery, squash, onion, green pepper and cheddar cheese."
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servings 461 cals
Original recipe yields 4 servings


  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.
  3. Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
  4. Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.

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Read all reviews 114
  1. 135 Ratings

Most helpful positive review

This was wonderful. My chicken breasts were not very thick so instead of stuffing them, I pounded the breasts flat, spread the filling on and rolled them up. Toothpicks held them together just f...

Most helpful critical review

It was very time consuming and difficult to make; and I ended up with a kitchen covered in flour. Tip for this recipe: Brown the chicken prior to cutting and stuffing.

Most helpful
Most positive
Least positive

This was wonderful. My chicken breasts were not very thick so instead of stuffing them, I pounded the breasts flat, spread the filling on and rolled them up. Toothpicks held them together just f...

I tried this last nite - but cut ingredients in half ~ also using 4 chicken breasts. (Fits WeightWatchers requirements for 8 points!) It was awesome. I can't believe how moist they were. Added a...

Fantastic recipe overall! I didn't use the cheese because I thought it might overpower the dish. To keep the chicken moist, I added some olive oil to the bottom of the baking pan and covered it ...

Very good. Made a few small changes: 1)used red bell pepper instead of green 2) used chedder/jack cheese mix 3) Brushed each breast w/oilve oil and dredged in whole wheat italian seasoned bread ...

I used left over spagetti squash instead of the acorn squash and the result was fabulous. It was elegant enough to serve to guest, yet easy enough to make for a family dinner. It tasted great!...

this recipe was wonderful. I'd recommend using seam pins to hold the breasts closed while browning but other than that it was easy and totally yummmy!

My husband and I love this dish! It's easy to make, but has a gourmet taste. I used zucchini, since the acorn squash was too hard to chop!

I have made this recipe twice and it's been wonderful both times. I used zucchinni and yellow squash instead of carrots and celery. Also, changing the cheese really changes the taste. I've us...

This is very tasty. Instead of stuffing the chicken breast, I put the stuffing on the bottom of a casserole dish and the chicken on top. Baked uncovered. I also did not use cheddar cheese. I...