- cooking spray
- 6 skinless, boneless chicken breast halves, cut into thirds
- 2 cups water
- 1 cup butter
- 1 (14 ounce) package dry bread stuffing mix (such as Brownberry® Traditional Sage and Onion Flavor)
- 1/2 teaspoon chicken bouillon granules
- 1/2 cup hot water
- 6 tablespoons butter
- 1/2 onion, diced
- 1/4 cup all-purpose flour
- 5 cups milk
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Arrange chicken breast pieces in the baking dish. Bring water and 1 cup butter to a boil in a large saucepan, stirring until butter is melted; lightly stir stuffing mix into water and butter and fluff with a fork. Spread the stuffing over the chicken breast pieces.
- Stir chicken bouillon granules into 1/2 cup hot water until dissolved; set aside.
- Melt 6 tablespoons butter in a saucepan over medium heat; cook and stir onion in the hot butter until translucent, about 5 minutes. Stir flour into butter and onion, mashing the flour with the butter with the back of a spoon until smooth and paste-like. Whisk chicken bouillon into the butter and flour mixture, followed by milk. Heat until the sauce is thick and smooth, 5 to 10 minutes, whisking constantly. Season sauce with salt and black pepper. Pour sauce over stuffing and chicken.
- Bake in the preheated oven until the chicken is no longer pink inside and the dish is bubbling, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
05/11/2018
recipepes.com
Grandma's Chicken 'n Stuffing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
