Chicken and Stuffing Casserole

Course: Main Course

Cuisine: American

Diet: Low Fat

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 481cal

Author: Ashley Fehr

This Chicken and Stuffing Casserole is an easy dinner recipe made with a creamy, homemade chicken and vegetable filling and flavorful stuffing topping. It's comfort food that the whole family loves!

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Ingredients

Filling:

2 tablespoons oil
½ medium onion finely diced
1 rib celery diced
2 cloves garlic minced
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon black pepper
3 cups frozen vegetables (I use peas and carrots)
3 cups cooked chopped chicken
2 cups low sodium chicken broth
1 cup heavy cream
3 tablespoons all purpose flour

Stuffing Topping:

8 slices Furlani garlic Texas toast toasted
1 cup chicken broth
1 large egg

Instructions

Chicken Filling

Preheat oven to 400 degrees F and lightly grease a 9×13" baking dish.
Heat a medium skillet over medium-high heat and add oil. Add onion and celery and cook, stirring often, until slightly softened, about 4-5 minutes.
Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
Add frozen vegetables, cooked chicken and chicken broth and bring to a simmer over high heat.
Whisk together cream and flour and stir into the pan. Reduce heat to medium, cover and simmer until vegetables are tender and sauce has thickened, about 4-5 minutes.

Chicken and Stuffing Casserole

Meanwhile, toast Furlani garlic Texas toast slices briefly or bake at 400 degrees F until golden brown. Cut toast into 1/2" cubes and add to a large bowl.
Whisk together the broth and the egg and add to the bowl. Stir to combine with the Texas toast cubes.
Spread chicken filling into prepared baking dish and top with stuffing mixture.
Bake at 400 degrees F for 20-30 minutes, until bubbly and golden.

Notes

Ingredients and Substitutions:

Vegetables: to save time, you can skip the sautéing and add the onion and celery right to the simmering broth. However, sautéing them builds delicious flavor and ensures they are cooked correctly.
Broth: I always start with low sodium broth and the season to my tastes. If you are starting with salted broth, you may want to reduce the amount of added salt and season as serving.
Cooked chicken or raw chicken: if you don't have any leftover Slow Cooker Chicken Breast or Shredded Chicken, you can add raw, uncooked chicken to this recipe. Simply cube it or leave it whole, and add to the pan with the onion and celery and continue cooking the chicken through to step 5. When the internal temperature is 165 degrees F, remove the chicken and shred if it is not chopped.

Nutrition