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Sausage-Stuffed Chicken

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


  • 2 packages (10 ounces each) frozen broccoli spears, thawed and drained
  • 1 pound bulk pork sausage
  • 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


  • 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.

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  • groovy-goddess
    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
    Dec 17, 2007

    This is a great recipe.

  • rodsgirl
    Dec 12, 2007

    No comment left