Recipe: Creamy Sausage & Mushroom Stuffed Chicken

Last week I became obsessed with the idea of making stuffed mushrooms. I really have no idea why. I was mostly trying to figure out something to do with the pile of cremini mushrooms in my fridge, other than just eating them on a salad like I had been. Normally cooking something, stuffing it inside another thing, and then cooking again is way too much work for me.

I looked up a few stuffed mushroom recipes and decided there wasn’t enough protein in the meals, so they would be a side dish. Ain’t nobody got that kinda time for a side dish. But now I was onto an idea of “sausage stuffed” something.

Enter, the chicken breast. Nature’s perfect meat pouch.

Everyone knows that pork and chicken go together like peanut butter and jelly. With a combination of sausage, chicken, mushrooms, and cheese, I knew I could have a winner winner chicken dinner. Literally.

I assembled some ingredients partially just based on what I had in my fridge. I chose my go-to low fat cream cheese because there really isn’t anything that isn’t improved by cream cheese. But for an extra creamy, cheesy kick, I also added some shredded KerryGold Skellig sweet cheddar (not pictured). The other base ingredients are the chicken breasts, the sausage (I love Jimmy Dean’s reduced fat pork sausage, but any sausage will do), the aforementioned cremini mushrooms, minced garlic, and some salt and pepper.

I also added some of this delicious hot sauce I found in the commissary, because I’m obsessed with it. You can leave that out if you like.

First, you’ll need to prepare the stuffing by browning the sausage and giving the mushrooms a good chopping. If you’re not using pre-shredded cheese, you’ll need to shred some cheese as well.

In a separate bowl, combine your cooked sausage, cream cheese, shredded cheese, chopped mushrooms, hot sauce (optional), garlic, and some salt and pepper. I mostly squished it together with a combination of a fork and my hands, but it’s a bit easier to mix if the sausage is still warm.

Begin by trimming the chicken breasts of any excess skin and chewy bits, and then carefully cut them into meat pockets.

I’m fully aware of their resemblance to female genitalia.

Ahem.

Then, liberally salt-and-pepper the outside of the pocket, and maybe the inside a little too. It’s easier to do this now than after they’re stuffed with deliciousness.

Once seasoned, you can stuff the chicken pockets with your desired amount of stuffing. The first night I made these, I stuffed waayyyy too much into them, and they became some sort of frightening chicken popover thing. Still delicious, but a bit over the top (heh).  The next night I halved the amount so I could pin the pocket closed with a couple of toothpicks so it would roast all nice and evenly.

Scary overstuffed chicken
Frightening overstuffed chicken popover thingie.

It ended up being about a quarter cup of stuffing per normal-sized chicken breast. You may need more or less depending on the size of your breasts. Um…your chicken breasts, not your actual breasts, if you have breasts, though I suppose even men technically have breasts…

Anyway.

Whether you have actual large or small breasts, you will need to stuff your meat pockets with as a much sausage as they can accommodate……

Giggity.

….

This is escalating quickly.

Pin them closed with some toothpicks and quickly throw them in a baking dish and into a preheated 400° oven before they continue making jokes about meat pockets and sausage.

You want to bake them until the chicken reaches an internal temperature of 165. This took about 30 minutes for mine, but that time will vary depending on your oven and the size of the chicken breasts and the thickness of the pockets. Anywhere from 25 – 40 minutes is probably a safe assumption. Pro tip: Remove the chicken when it reaches about 160 and let it rest for 5-10 minutes. During the rest period, it will continue cooking internally and the juices will pull back into the meat. Everyone likes a juicy chicken breast.

Following the resting period, remove the toothpicks, and serve with your favorite sides. I enjoy it paired with some roasted broccoli because the broccoli is great for soaking up escaped cheese sauce.

Yum! Much creamy. Much meaty. Much cheesy.

You’ll notice the recipe that follows is a bit odd. It’s a serving for one. This recipe is intended to be modified to suit you and your needs/tastes. You can very easily increase the amounts to make a whole family dinner. I found that once the sausage was cooked and mushrooms chopped, it was very easy to make this again on subsequent nights and adjust the amounts of stuffing ingredients as needed. Measure, manage, and enjoy!   

Creamy Sausage Stuffed Chicken

Boneless, skinless chicken breasts stuffed with a delicious mixture of sausage, cream cheese, and mushrooms. Single serving recipe!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 person

Ingredients

Stuffing

  • 40 g Jimmy Dean reduced fat sausage, browned and crumbled Sub with your favorite sausage if desired!
  • 20 g Cremini mushrooms, chopped
  • 20 g Reduced fat cream cheese Sub with full fat cream cheese if desired
  • 14 g Kerry Gold Skellig sweet cheddar cheese, shredded Sub with any shredded cheese
  • 0.5 tsp Minced garlic or 1 clove fresh garlic
  • to taste hot sauce
  • to taste salt and pepper

Chicken

  • 1 boneless, skinless chicken breast
  • to taste salt and pepper

Instructions

  1. Preheat the oven to 400 degrees. 

Prepare the Stuffing

  1. Begin by browning the sausage and setting aside. 

    Browned sausage in a pan
  2. Chop the mushrooms into roughly 1/4 inch sized pieces. 

  3. In a small mixing bowl, combine the sausage, mushrooms, cream cheese, garlic, shredded cheese, hot sauce (optional), and salt and pepper to taste. 

    Mixed sausage stuffing ingredients

Prepare the Chicken Breasts

  1. Carefully cut the chicken breasts down the long sides, but not all the way through, to form a "pocket." 

    Chicken cut into meat pocket
  2. Salt & pepper the outside of the pocket to taste. 

  3. Stuff the sausage and mushroom mixture into the chicken breast, pressing firmly to keep it in. Pin the pocket closed with a couple of toothpicks. 

    Assembled stuffed chicken breast
  4. Bake in the preheated oven for 25-35 minutes or until the chicken reaches an internal temperature of 165. Tip: Remove chicken around 155/160 and allow it to rest until 165 for maximum juiciness!

    Finished stuffed chicken breast meal

Recipe: Lazy AF Chicken “Pot Pie”

Chicken pot pie is probably one of my top 5 favorite comfort foods. I mean, all foods are pretty “comforting” in my world, but big pans of hot, rib-sticking, carb-o-licious homestyle comfort foods really have my heart. Chicken pot pie is one of the best of the best. Tender, juicy chicken. Scrumptious vegetables. Creamy sauce. Flaky, buttery crust. What’s not to love?

Here’s what: The prep time. You have to precook all the ingredients. You have to make the roux and make the gravy. You have to make the crust. Fill the crusts, and bake it. For most days, that’s just way too much work. Usually when I want pot pie, I want it NOW, not in 4 hours.

So, I’ve come up with the laziest fucking substitute chicken pot pie – that still satisfies my pot pie standards. The prep time on this bad boy is about 10-15 minutes (a bit more if you’re blanching fresh veggies) and the bake time is about 45. Plenty of time for most of an episode of Shameless while you pre-game with a glass of wine.

The key to this recipe is that most of the ingredients are pre-made. Don’t judge. There is no shame in letting the store do some of the work for you. The point here is convenience and not showing off your fancy crust-making abilities. Of which I have none.

First, the chicken. I’m a big fan of grocery store rotisserie chickens, as I’m sure many of you are. I’m not sure what makes them so good. It could be lots of salt. It could be crack. Who knows? Anyway, grab one of those monsters and try not to eat it all as soon as you get it home (guilty). If you don’t want to go that route, leftover cooked chicken (light or dark, depending on your preferences) or even canned chicken will both suffice.

Next, vegetables. I mean, you don’t have to add them if you don’t want to, but I like the added volume that fills my belly without taking up all of my precious carbs. I like the frozen mixed vegetable blends. We buy them in giant “family size” bags. You can use whatever veggies you like; frozen, fresh, or canned. For fresh, you may want to blanch them before adding to the “pie” to ensure thorough cooking.

Third, gravy. You have a couple of options here. You could use a jar or two of chicken gravy, depending on how soupy you like it. I prefer a creamier sauce, so I use Cream of ___ Soup. Any flavor works here, but my favorites are Cream of Chicken or Cream of Mushroom. I also add a few tablespoons of sour cream for a little extra creamy something-something.

Last, and most important, the “crust.” Refrigerator crescent rolls FTW. One time I found that Pillsbury makes these “sheets” of roll dough that are insanely convenient for this, but no such luck at this last grocery trip. As someone who measures and manages everything I eat, these reduced-fat crescent rolls intrigued me. They were pretty darn tasty. I couldn’t tell the difference between them and the “regular” ones. Now if only made the full sheet in reduced fat…

Assembly is pretty easy, provided you know how to dismantle a rotisserie chicken. That part is straightforward. Step 1: Pull off the meat. Step 2: Chop meat into bite-sized tasty morsels.

Add all the chicken to a large mixing bowl. You can use just the light meat or just the dark meat or both. I use both because yum.

Next, add the can of Cream of ___ Soup and the sour cream on top. You might want to add some milk or water to bring it all together. I used a ½ cup of milk here. At this point you can also add your favorite seasonings. This time I did salt, fresh ground pepper, and some dried parsley.

Mix it all together into a delicious blob of creamy chickeny goodness. One time I tried to do all the mixing in my baking pan. The result wasn’t pretty. Trust me on this.

Finally, add your vegetables. Eyeball as much or as little as you want. This was 400g for those keeping track of my measuring and managing. Mix that all into your blob.

Spray nonstick spray into a 9×13 baking pan. I like the butter flavor. Mmmmmm…. Butter….

Anyway, after ensuring non-stick-ness, spread your blob of creamy, chickeny, veggie goodness into the pan.

I see you eyeballing those crescent rolls now. BUT, STOP. Wait. Leave those off for now.

Throw the pan, sans crescent rolls, into a preheated 350 oven for 25 minutes until it’s hot and bubbly.

After the time is up, carefully remove the pan from the oven and spread the crescent rolls on top into something resembling a top crust. Sometimes you get lucky and you can unroll the whole thing into one sheet. Obviously don’t roll them into their signature crescent shape. See how that sheet of dough would have been so much more convenient? Sigh. I digress…

So, you’ve covered your “pie” with the “crust.” Now crank up the oven to 375 (or whatever your dough package’s instructions say) and throw it back in for 10 minutes (or however long your dough package says). You just want it to bake until you get that beautiful, golden brown color to the dough.

Beautiful!

The last step is just to dig in! It may not be quite as decadent as a true chicken pot pie, but it tastes damn good and saves a ton of time and effort. Plus, it is remarkably low calorie for the volume, so I get to enjoy a huge helping and have it fit my dietary parameters. 

Lazy AF Chicken Pot Pie

A crustless chicken "pot pie" made with pre-made rotisserie chicken, refrigerator biscuits, vegetables, and canned soup. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1600 grams
Calories 270 kcal
Author Que Sarah, the Okayest

Ingredients

  • 580 g Rotisserie chicken, chopped into bite size pieces Approx one whole small chicken
  • 4 tbsp Light sour cream
  • 1 can Cream of Chicken Soup or your choice cream soup
  • 2 tsp dried parsley
  • 0.5 cup Low or fat free milk
  • to taste Salt & Pepper
  • 400 g frozen mixed vegetables or sub for canned or fresh vegetables
  • 1 can Crescent Reduced Fat crescent rolls

Instructions

  1. Preheat oven to 350°F. 

  2. In large bowl, mix chicken, soup, sour cream, milk, salt & pepper, and parsley. 

  3. Add vegetables and mix until incorporated. 

  4. Spray a 9x13 baking pan with nonstick spray. Spread mixture evenly into pan. 

  5. Bake in preheated oven for 25-30 min or until hot and bubbly. 

  6. Unroll crescent roll dough from can, do not separate into individual pieces. Place on top of heated mixture to form a top "crust." 

  7. Turn oven up to  375° and continue baking for another 10 minutes or as instructed by dough package directions. 

Recipe Notes

Number of servings shown in grams for ultra-precise measuring and managing. Caloric content is based on a serving of 200 grams. Macro values as prepared are: 22 carbs, 12 fat, 17 protein. Actual calories and macros will vary depending on ingredient amounts and substitutions.