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Chicken and Stuffing Casserole

You may, or may not recognize this dish from a post way back in the day on this blog, however I've adapted it a bit and wanted to post my new version.  This is one of my favorite comfort food meals.  In the past I've always made it using convenience foods, which is still fantastic, however making it from scratch only takes a few extra minutes and is much more rewarding.  


Chicken and Stuffing Casserole
Ingredients:
1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1" cubes, or 1 lb. shredded cooked chicken
2 Tablespoons butter
2 cloves garlic, chopped
2 Tablespoons flour
1 cup warm chicken broth
1/2 cup warm milk
8 oz. Sour Cream
1-2 cups thawed frozen vegetables of choice
1/2 cup shredded cheese.  I use cheddar but Swiss would be amazing if my husband liked it!
2 cups stale bread cubes
2 teaspoons desired herbs (such as parsley, sage and thyme)

Directions
Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, melt butter over medium heat.  Add in garlic and cook until fragrant.  Stir in flour and cook until slightly golden brown.  Slowly whisk in milk and 1/2 cup broth.  Simmer until it reaches a light boil and begins to thicken a bit.  Stir in sour cream, chicken, vegetables and cheese.  Add mixture to prepared casserole dish.

In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired.  Place on top of casserole mixture.  

Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken.

Source: Adapted from a friends mother

Comments

  1. This is really going to be so delicious! I can't wait to try this one. Thanks a lot.
    bed frame

    ReplyDelete
  2. quick question... if using the chicken breast cubes, do they need to be cooked before hand? please let me know!! thanks

    ReplyDelete
  3. Karishma - Nope, I generally don't precook them. The casserole is in the oven long enough that they cook. I do always make sure to test the temp on a few though before serving to make sure the chicken is cooked to 165-170 degrees.

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