Chicken Sausage Yum Yum!

This recipe is one of our faves!  Out of all the meals I've cooked for my friends, this is one of the most requested! Soooo...If you are wanting to impress your guests, here's the dish for you!

Ingredients:
4 chicken breasts
2 cans of cream of mushroom soup
1 cup of sour cream
Package of country ham
Onion
Mushrooms
Sausage (I use spicey breakfast sausage)
Cajun seasoning
Garlic
Italian seasoning
Thyme
Paprika
Colored tooth picks.

Cook sausage in one pan.
Add a pat of butter to the pan with the country ham.
While sausage and ham are cooking, slice mushrooms and chop an entire onion.
Drain sausage.
Remove ham ~ it doesn't need draining, the juice is yum!

Add mushrooms to one pan and the onions to the other.
Sounds weird but don't be washing out those pans between ingredients!

Take cooked country ham and set it inside raw chicken breast.
Add sausage on top of country ham.
Lately, I've used the chicken cutlets, they are easier to maneuver because you are going to be stuffing your breasts. Ha!
Anyhow, if they are the normal chicken breasts, flatten each breast with a mallet. Sprinkle each piece of chicken with all 5 spices. 
Roll chicken up with ham and sausage inside and pin shut with a COLORED toothpick.
Set chicken inside a baking dish
Meanwhile, add onions and mushrooms to either pan. Add soup, and all the left over sausage and country ham. 
Add all 5 spices again to soup mixture.


Pour over chicken.
Bake for 45 minutes at 400.

Serve with aspargus, salad and french bread for dipping!!!!

Notes:
 ~ I say colored toothpicks so your guests (or peeps) can easily pull them out after the chicken is cooked. Before they even taste a bite, enforce the no choking allowed rule and yank out those toothpicks!
~  save some sausage and country ham out for omelets in the morning :)
~ Best made the morning of or even the night before.
~ freezes well too!