Stuffing and Italian Sausage Stuffed Chicken

• 1 10oz can of cream of mushroom soup
• 1 container of chicken broth (If you dont have substitute with water)
• 1 Lemon pepper seasoning
• 1 stick butter or margarin
• 1 Lowry's Seasoning
• 2 boxes of Stove Top Stuffing (your preferred flavor)
• 1 pack of boneless skinless chicken breats.
• 1 pack of shredded cheddar cheese.
• 1 pack of Hormel Italian Crumbled Sausage

1. Preheat oven to 350F.
2. Meanwhile place the stick of butter in pan and let melt.
3. Then add both boxes of stuffing to melted butter.
4. Add 1 and 1/2 cup of chicken broth and half the can of mushroom soup.
5. Stir until mixture is complete.
6. Wash chicken breasts and dry as much as possible.
7. Split breasts on the tender ( thickness part).
8. Then sprinkle chicken with lowry's and lemon pepper seasoning to liking.
9. Stuff each breast with a spoonful of stuffing.
10. Then open package of crumbled italian sausage.
11. Stuff 4 to 5 crumbled pieces in each piece of chicken to add with dressing.
12. Add remainder of stuffing to bottom of 13 x 9 inch pan and place chicken breast in pan on top of stuffing.
13. Then add remainder ( or amount to your liking) of mushroom soup on top of chicken.
14. And bake for 1 hr.
15. When chicken is done put as much or as little shredded cheese over top of chicken and place back in oven until cheese is melted.
16. Let stand for 10- 15 minutes and then Enjoy!!
17. !

cream of mushroom soup, chicken broth, lemon pepper, butter, lowrys seasoning, pack, pack, pack of hormel italian crumbled sausage

Taken from cookpad.com/us/recipes/342355-stuffing-and-italian-sausage-stuffed-chicken (may not work)