Chicken and Stuffing Casserole is a simple, all-in-one meal that’s a hit with the whole family! Using common pantry ingredients, it’s both satisfying and tasty.
A SATISFYING AND HEARTY CASSEROLE
My family and I frequently whip up this Chicken and Stuffing Casserole. It’s both straightforward and incredibly satisfying.
For more than two decades, this dish has been a beloved comfort meal in our home, and I appreciate how quickly it comes together.
There’s no need for extended time at the stove or a complicated recipe with numerous steps!
Ingredients:
1 lb boneless, skinless chicken breasts, evenly pounded and cut into 1-inch cubes, or 1 lb shredded cooked chicken
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons flour
1 cup warm chicken broth
1/2 cup warm milk
8 oz sour cream
1-2 cups thawed frozen vegetables of your choice
1/2 cup shredded cheese (cheddar is great, but Swiss would be a delicious alternative if preferred)
2 cups stale bread cubes
2 teaspoons herbs of your choice (like parsley, sage, or thyme)
Instructions:
Step 1: Preheat your oven to 350°F and lightly coat a casserole dish with cooking spray.
Step 2: In a medium saucepan, melt the butter over medium heat.
Add the garlic and cook until it becomes aromatic. Stir in the flour and cook until it turns a light golden brown.
Gradually whisk in the milk and 1/2 cup of the chicken broth. Let it simmer until it starts to lightly boil and thicken. Mix in the sour cream, chicken, vegetables, and cheese.
Step 3: Transfer the mixture to the prepared casserole dish.
Step 4: In a separate bowl, mix the bread cubes with the remaining 1/2 cup of chicken broth and your chosen herbs. Sprinkle this mixture over the casserole.
Step 5: Bake uncovered for 30-45 minutes, or until the chicken is thoroughly cooked (if using raw chicken), or until the casserole is heated through and bubbly (if using cooked chicken).