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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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).

Nutrition Facts

872 calories; 50.9 g total fat; 187 mg cholesterol; 1515 mg sodium. 65.6 g carbohydrates; 37.2 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2019
I sized down the recipe and greatly reduced the butter and milk. Still turned out great. Tastes like a Thanksgiving dinner. Will make again. Read More

Most helpful critical review

Rating: 2 stars
02/14/2013
This recipe was just okay for us. I made the recipe as stated best I could but I would caution on using that much butter in the stuffing. I think you can get away with 1/2 that amount. 1/2 cup would be more than enough. A full cup was way too buttery! When I made the sauce I did not use 5 cups of milk either as I knew that would not fit into a 9x13 dish. I made 1/2 the recipe called for and still couldn't fit it all in the dish. I also added peas for veges. The flavor was just okay but I do think it would be a hit with kids maybe. I think some fresh sage would help it be less bland. I'm sorry it wasn't for us. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/19/2019
I sized down the recipe and greatly reduced the butter and milk. Still turned out great. Tastes like a Thanksgiving dinner. Will make again. Read More
Rating: 5 stars
01/19/2019
I sized down the recipe and greatly reduced the butter and milk. Still turned out great. Tastes like a Thanksgiving dinner. Will make again. Read More
Rating: 2 stars
02/14/2013
This recipe was just okay for us. I made the recipe as stated best I could but I would caution on using that much butter in the stuffing. I think you can get away with 1/2 that amount. 1/2 cup would be more than enough. A full cup was way too buttery! When I made the sauce I did not use 5 cups of milk either as I knew that would not fit into a 9x13 dish. I made 1/2 the recipe called for and still couldn't fit it all in the dish. I also added peas for veges. The flavor was just okay but I do think it would be a hit with kids maybe. I think some fresh sage would help it be less bland. I'm sorry it wasn't for us. Read More
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Rating: 5 stars
03/08/2017
This recipe was really great. My family ate it all up. Read More