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Chicken Stuffing Casserole
Chicken Stuffing Casserole
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Delight your loved ones with a savory and comforting chicken stuffing casserole year-round!
Ingredients:
  • For the stuffing topping
  • 5 tablespoons unsalted butter, divided
  • 7 ounces day-old sourdough loaf, cut in 3/4- to 1-inch cubes (about 4 cups)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 stalks celery, halved lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 medium yellow onion, chopped (about 1 1/4 cups)
  • 1 tablespoon fresh rosemary, minced
  • 2 teaspoons fresh sage leaves, minced
  • 1 1/4 teaspoons fresh thyme, minced
  • 1/2 cup low-sodium chicken broth
  • For the creamy chicken filling
  • 1 large carrot, trimmed and chopped (about 1 cup)
  • 1 teaspoon kosher salt, divided
  • 1 cup frozen peas, thawed
  • 1/3 cup fresh flat-leaf parsley, chopped
  • 2 pounds (about 4 cups) shredded cooked chicken
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
Instructions:
  • Preheat your oven to 350°F with an oven rack in the center. Grease a 9x13-inch baking dish using 1 tablespoon of butter.
  • To toast the bread: Melt 3 tablespoons of butter in a large skillet over medium heat. Add cubed bread and ensure they are evenly coated in the butter. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing to combine. Toast until golden brown, stirring occasionally for about 8 minutes. Adjust heat as needed to prevent burning. Transfer bread to a bowl and let it cool.
  • Prepare the stuffing vegetables: In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add celery, onions, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until vegetables soften, for about 6 to 8 minutes. Add rosemary, sage, and thyme, and stir until fragrant for 30 seconds to 1 minute. Turn off the heat, then transfer the vegetables to the bowl with the bread. Stir in chicken broth and set the bowl aside. This completes your stuffing.
  • In the same skillet over medium heat, melt 1 tablespoon of butter. Add onions, carrots, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook until vegetables soften, about 6 to 8 minutes. Add peas, parsley, and chicken. Set aside the skillet with the filling as you prepare the béchamel.
  • Prepare the béchamel sauce by warming the milk in a microwave-safe bowl in 15-second intervals. In a saucepan, melt 4 tablespoons of butter over medium heat until gently bubbling. Whisk in the flour until smooth and cook until the roux darkens slightly and becomes fragrant, about 4 to 5 minutes. Gradually whisk in the warmed milk, ensuring a smooth consistency. Cook the sauce until thickened to a pancake batter-like consistency, roughly 5 minutes. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper, then mix the béchamel into the skillet with the chicken to create a creamy filling.
  • Prepare the casserole by pouring the creamy chicken filling into the baking dish and spreading it evenly. Top with stuffing, cover tightly with foil, and bake for 20 to 30 minutes until heated through and bubbly. Remove foil, bake for an additional 15 to 20 minutes until stuffing is crispy and browned. Allow to rest briefly before enjoying. Store leftovers in the fridge for up to 4 days.

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