Chicken and Herb Stuffing Bake

Chicken and Herb Stuffing Bake



serves 4 generously



4 tablespoons butter

2 cups mushrooms, sliced

2 garlic cloves, chopped

1/2 medium onion, chopped

2 tablespoons flour

2 cups milk

1 cup water

2 chicken bouillon cubes

1/2 teaspoon sage

salt and pepper to taste

4 chicken breasts, boneless, skinless

1/2 package (14 ounces) herb stuffing cubes



Preheat oven to 350 degrees.



In a large saute pan over medium high heat, melt butter and add the mushrooms, garlic and onion. Saute for 8 - 10 minutes or until the mushrooms are softened and the onions are just beginning to brown. Stir in the flour and cook for a minute or so. Slowly pour in the milk and water and add the bouillon cubes and sage. Continue stirring so the sauce does not have any lumps and the bouillon cubes dissolve. Cook the sauce for 4 - 5 minutes or until slightly thickened. Season to taste with salt and pepper.



In a 2 quart baking dish, place the chicken breasts and pour the sauce over. Top with the stuffing cubes and press down gently. Bake for 50 - 60 minutes or until the chicken has an internal temperature of about 165 degrees. Remove from oven and let sit for 5 minutes before serving.



jackie austin