1 cup butter, softened
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
3 pounds skinless, boneless chicken breast halves
1/2 cup bread stuffing
1 (10 ounce) package frozen mixed vegetables
1 (10 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a large skillet over medium heat, melt butter and brown sugar. Remove from heat. Mix flour and butter into saucepan. Cover and cook uncovered for 1 1/2 minutes.
Return chicken to pan and cook until no longer pink, stirring constantly. Mix flour mixture with hot water and stir into saucepan. Continue through entire time of baking, stirring constantly, until chicken is cooked through and no longer pink (12 to 15 minutes).
Remove chicken from oven (invert onto plate) and roll in stuffing. Cover stuffing with aluminum foil and place in oven to prevent sticking.
Bake at 350 degrees F (175 degrees C), uncovered for 45 minutes or until golden brown (cool). Serve warm or cold.
⭐ ⭐ ⭐ ⭐ ⭐