Chicken and Stuffing Casserole
Consider this chicken and stuffing casserole a perfect blend of traditional holiday stuffing and creamy chicken pot pie. It’s a match made in heaven! The dish uses store-bought stuffing mix, which becomes beautifully golden and crispy on top while the casserole bakes. The boxed stuffing mix is a real time-saver! And if you don’t have cooked chicken ready, simply grab a rotisserie chicken from the supermarket for an even quicker meal.
Ingredients
- 1 cup salted butter, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth, divided
- 4 1/2 cups shredded cooked chicken
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 Tbsp. chopped fresh thyme
- 3/4 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. ground turmeric
- Nonstick cooking spray
- 2 (6-oz.) packages Savory Herb flavored stuffing mix
- 1/4 cup chopped fresh parsley, plus more for garnish
Instructions
- Preheat the oven to 375°F.
- In a Dutch oven, melt 1/2 cup of the butter over medium-high heat. Add the onion, carrot, and celery, and cook until the vegetables are beginning to soften, about 3 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.
- Gradually stir in 4 cups of the chicken broth. Bring to a boil, then reduce the heat medium-low. Simmer, stirring often, for about 5 minutes or until the sauce begins to thicken. Stir in the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 minutes more.
- Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture. Place the remaining 1/2 cup of butter in a large, microwave safe bowl. Cover and cook on high for 1 minute to melt. Stir in the stuffing mix, remaining 2 cups of chicken broth, and the parsley. Let stand 2 minutes or until the stuffing mix has absorbed the broth.
- Top the chicken mixture evenly with the stuffing mixture. Bake until golden brown on top and bubbly around the edges, 30 to 35 minutes. Let stand 15 minutes. Sprinkle with additional chopped parsley before serving.
Nutrition
Calories: 684kcalCarbohydrates: 45gProtein: 31gFat: 41gSaturated Fat: 20gTrans Fat: 1gCholesterol: 137mgSodium: 991mgPotassium: 627mgFiber: 4gSugar: 7gCalcium: 100mgIron: 4mg
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