Recipe by Ginny Maziarka
"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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skinless, boneless chicken breast halves, cut into thirds
1 (14 ounce) package
dry bread stuffing mix (such as Brownberry® Traditional Sage and Onion Flavor)
chicken bouillon granules
salt and ground black pepper to taste
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Chicken 'n Stuffing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 872
** Calories from Fat: 458
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