Sausage-Stuffed Chicken Recipe

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I came up with this entree one day when I was looking for something new and interesting to serve guests. The sausage makes the chicken even more hearty and satisfying.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8 servings


  • 2 packages (10 ounces each) frozen broccoli spears, thawed and drained
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/2 cup chopped onion
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup dry bread crumbs
  • Salt and pepper to taste
  • 1 egg
  • 8 boneless skinless chicken breast halves
  • 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted

Nutritional Facts

1 each: 371 calories, 19g fat (7g saturated fat), 132mg cholesterol, 721mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 36g protein.


  1. Place broccoli in an ungreased 13-in. x 9-in. baking dish; set aside. In a large skillet, brown sausage and onion until sausage is no longer pink; drain. Remove from the heat. Add cheese, crumbs, salt, pepper and egg; mix well. Flatten each chicken breast to 1/4-in. thickness. Place about 1/3 cup mixture down center of each chicken breast. Fold long ends over filling; fold ends up and secure with a toothpick. Place chicken, seam side down, on top of broccoli; spread soup over all. Bake, uncovered, at 350° for 40-50 minutes. Remove toothpicks before serving. Yield: 8 servings.
Originally published as Sausage-Stuffed Chicken in Country Chicken Cookbook 1995, p85

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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groovy-goddess User ID: 6543840 13781
Reviewed Feb. 22, 2012

"This was yummy! Although I didn't have some of the same ingredients, I substituted for the many of the ingredients.

I used Broccoli Cheese soup instead of Cream of Mushroom.
I used a package of frozen mixed veggies.
I used plain oatmeal instead of bread crumbs.
It turned out great & we had no leftovers!"

BirdWatchinFool User ID: 5929 201997
Reviewed Dec. 17, 2007

"This is a great recipe."

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