Chicken and Herb Stuffing Bake



Chicken and Stuffing Bake

 I love a good casserole.

A one-dish meal that is soul-satisfying and stick-to-your-ribs.

Even though there have been glimpses of Spring, Winter is not quite ready to let go of its grip on northern New Jersey.  With temperatures still dipping into the 30s at night and on some days, Chicken and Herb Stuffing Bake is a comforting dinner at the end of a long day.

Thumbs up from The Husband, My Oldest and Middle One.  They are suckers for a gravy-filled dish reminiscent of Thanksgiving dinner.  No Thank You Boy could do without the gravy and stuffing (2/3 of the dish).  With a side of steamed green beans, (a vegetable on No Thank You Boy's approved list and one he will eat more than his typical "no thank you" bite) dinner is complete.

Hopefully the weather will be warming up and the daffodils will be poking their heads out.  Then casseroles will be a distant memory until next Fall.  Until then, Chicken and Herb Stuffing Bake will be a welcome dinner at our kitchen table.

Chicken and Herb Stuffing Bake

serves 4 generously

4 tablespoons butter
2 cups crimini or button 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.