Side Dish

Grandma's Chicken 'n Stuffing

Name: Grandma's Chicken 'n Stuffing
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6 servings
Ingredients: 6 tablespoons butter; 1/2 teaspoon chicken bouillon granules; 1/4 cup all-purpose flour; salt and ground black pepper to taste; 5 cups milk; 1/2 onion, diced; 6 skinless, boneless chicken breast halves, cut into thirds; 1 (14 ounce) package dry bread stuffing mix (such as Brownberry® Traditional Sage and Onion Flavor); 1/2 cup hot water

7 October 2026

Not yet ratedRate Recipe

Total Time85 Mins

Serves6

Per Serving$2.02

Grandma's Chicken 'n Stuffing might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 630 calories, 39g of protein, and 23g of fat each. For $2.02 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks.

Side Dish Thanksgiving Onions Chicken Chicken Breasts

Ingredients:

For 6 servings

6 tablespoons butter
½ teaspoon chicken bouillon granules
¼ cup all-purpose flour
6 servings salt and ground black pepper to taste
5 cups milk
½ onion, diced
6 skinless, boneless chicken breast halves, cut into thirds
14 ounce package dry bread stuffing mix (such as Brownberry® Traditional Sage and Onion Flavor)such as Sage and Onion Flavor
½ cup hot water

Method:

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.
3
Spread the stuffing over the chicken breast pieces.
4
Stir chicken bouillon granules into 1/2 cup hot water until dissolved; set aside.
5
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.
6
Whisk chicken bouillon into the butter and flour mixture, followed by milk.
7
Heat until the sauce is thick and smooth, 5 to 10 minutes, whisking constantly. Season sauce with salt and black pepper.
8
Pour sauce over stuffing and chicken.
9
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).