Grandma's Chicken 'n Stuffing

Grandma's Chicken 'n Stuffing

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
GINNYANN1
Recipe by  GINNYANN1

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  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.
  3. Stir chicken bouillon granules into 1/2 cup hot water until dissolved; set aside.
  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.
  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).

Share It

Review (1)

Rate This Recipe
Life Tastes Good
0

Life Tastes Good

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.

More Reviews

Similar Recipes

Baked Chicken and Stuffing
(134)

Baked Chicken and Stuffing

Herbed Sweet 'n' Sour Chicken
(111)

Herbed Sweet 'n' Sour Chicken

Slow Cooker Chicken with Stuffing
(36)

Slow Cooker Chicken with Stuffing

Baked Chicken with Apple Stuffing
(28)

Baked Chicken with Apple Stuffing

One-Dish Chicken and Stuffing Bake
(17)

One-Dish Chicken and Stuffing Bake

Quick and Easy Chicken and Stuffing Casserole
(13)

Quick and Easy Chicken and Stuffing Casserole

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 872 cal
  • 44%
  • Fat
  • 50.9 g
  • 78%
  • Carbs
  • 65.6 g
  • 21%
  • Protein
  • 37.2 g
  • 74%
  • Cholesterol
  • 187 mg
  • 62%
  • Sodium
  • 1580 mg
  • 63%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Chicken Stuffing Bake

>

next recipe:

Chicken on Rice with Stuffing