Bigfatmomma's Chicken and Stuffing Bread Recipe

Name: Bigfatmomma's Chicken and Stuffing Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf frozen white bread dough, 1 pound; 3 tablespoons olive oil, spread or 3 tablespoons margarine; 1 medium vidalia onion, chopped; ¼ teaspoon celery seed; 14-½ teaspoon rubbed sage; ⅛ teaspoon black pepper; ⅛ teaspoon garlic salt; ½ teaspoon dried parsley; 12-1 teaspoon jarred chicken soup base; garlic salt; 1 pinch rubbed sage; butter-flavored cooking spray

Servings: persons

1 loaf frozen white bread dough, 1 pound
3 tablespoons olive oil, spread or 3 tablespoons margarine
1 medium vidalia onion, chopped
¼ teaspoon celery seed
14-½ teaspoon rubbed sage
⅛ teaspoon black pepper
⅛ teaspoon garlic salt
½ teaspoon dried parsley
12-1 teaspoon jarred chicken soup base
garlic salt
1 pinch rubbed sage
butter-flavored cooking spray

1
Thaw frozen bread dough according to package.
2
Heat margarine or spread until melted, over medium heat.
3
Add sage, celery seed, pepper, salt, parsley and soup base, stir to mix, and add onion.
4
Saute onion until translucent and limp.
5
When bread has thawed and is doubled in size, roll out to about 8x12 rectangle.
6
Spread mixture onto dough, leaving about a 1 inch edge around the whole rectangle.
7
Roll up, long side, like a jelly roll.
8
Pinch seams and ends to seal.
9
Place in greased large loaf pan, and let rise until doubled, about 45 minutes.
10
Spray top with cooking spray to coat, sprinkle with garlic salt, or plain salt and sage.
11
Bake at 350 for 30 minutes, or until browned, and the bread sounds hollow when tapped.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 loaf frozen white bread dough, 1 pound, 3 tablespoons olive oil, spread or 3 tablespoons margarine, 1 medium vidalia onion, chopped, ¼ teaspoon celery seed, and more.

Yes, Bigfatmomma's Chicken and Stuffing Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bigfatmomma's Chicken and Stuffing Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions