Homemade Cream of Chicken Soup Substitute 

1. In a small saucepan, melt butter over medium heat.  Whisk in the flour, and allow to bubble and cook for 2-3 minutes.  Whisk in the milk, chicken base, basil, parsley, thyme, onion powder, and salt and continue to heat, whisking frequently.  The mixture will thicken as it comes to a low boil after about 5-7 minutes.  Remove from the heat and set aside. 

For the Chicken and Stuffing Bake 

1. Preheat oven to 350 degrees.  Place 2 tablespoons of butter into a 7 by 11 inch dish, and melt the butter in the preheating oven.  
2. While the butter is melting, prepare the stuffing mixture.   Add stuffing mixture and 1 cup of water to a mixing bowl.   Stir to combine and set aside. 
3. When the butter in the dish is melted, remove the dish from the oven and place chicken tenderloins in an even layer across the bottom of the pan.  
4. Pour the homemade cream of chicken soup over the chicken tenderloins. 
5. Layer baby swiss cheese slices over the soup.  
6. Spoon the stuffing over the top of the cheese. 
7. Place the baking dish into the oven and bake at 350 degrees for 35-40 minutes, or until chicken is cooked through to 165 degrees. 
8. Serve with mashed potatoes!