Grandma's Chicken 'n Stuffing

A warm and comforting dish that complements potatoes or rice. A touch of Thanksgiving without all the fuss! Serve a side of fresh green beans and cranberry sauce for that special touch that will leave your guests THANKFUL. Don't use skim milk.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 872 Calories

Ingredients

• 1 cup butter
• 6 tablespoons butter
• ¼ cup all-purpose flour
• ½ cup hot water
• 2 cups water
• salt and ground black pepper to taste
• 5 cups milk
• ½ teaspoon chicken bouillon granules
• ½ onion, diced
• cooking spray
• 6 skinless, boneless chicken breast halves, cut into thirds

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

Stir chicken bouillon granules into 1/2 cup hot water until dissolved; set aside.

Step 4

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.

Step 5

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).