Chicken and Stuffing With Browned Butter Sauce

“This is for those who don't want cream of X soups in their recipes. I don't mind them, but I'm trying to cut back a little on the salt and MSG, so here is a chicken and stuffing bake that's quick to prepare, and better for you.”

Ingredients Nutrition


  1. *Note: for thinner slicing, keep cheese in block form before using.
  2. Mix 1 1/2 cups water with stuffing mix, and let stand.
  3. Meanwhile, melt the butter in a heavy saucepan over medium heat until fragrant and slightly browned--be careful not to let it burn.
  4. Whisk in the chicken base.
  5. Whisk in the flour and starch to form a paste.
  6. Whisk in milk and 1 cup of water.
  7. Bring to a boil to thicken, and add more milk if you want it thinner.
  8. Remove from heat.
  9. Spray bottom of glass 9x13 pan with cooking spray.
  10. Spread stuffing over bottom of dish.
  11. Place chicken breasts in one layer over stuffing.
  12. With a peeling blade, shave cheese lengthwise to form thin strips, and place over chicken, like a skin.
  13. Alternately, just slice from the block as usual for thicker slices.
  14. Pour sauce over chicken, covering evenly.
  15. Pour 1/2 cup water evenly into corners of pan, so that it seeps under the stuffing.
  16. Bake, uncovered, at 375 for 30 minutes, checking the chicken for doneness, and cooking longer if needed.

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