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chicken and stuffing casserole

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Chicken and Stuffing Casserole

Think of this chicken and stuffing casserole as a marriage between classic holiday dressing and creamy chicken pot pie. Now that's a dream pair! Pure comfort food, this chicken dinner is made with store-bought stuffing mix that gets beautifully golden and crunchy on top while the casserole bakes in the oven. Bonus: using stuffing mix is also a big time saver! Already cooked and shredded chicken also saves lots of prep time here, but you could also use leftover Thanksgiving turkey. It makes a great post-holiday family meal when everyone's decided they're tired of turkey sandwiches!

Ingredients

  • 1 c. salted butter, divided
  • 1 c. chopped onion
  • 1 c. chopped carrot
  • 1 c. chopped celery
  • 1/2 c. all-purpose flour
  • 6 c. low-sodium chicken broth, divided
  • 4 1/2 c. shredded cooked chicken
  • 1 c. frozen peas
  • 1/2 c. heavy cream
  • 1 Tbsp. chopped fresh thyme
  • 3/4 tsp. salt
  • 1 tsp. pepper
  • 1/4 tsp. ground turmeric
  • Nonstick cooking spray
  • 2 6-oz. packages Savory Herb flavored stuffing mix
  • 1/4 c. chopped fresh parsley, plus more for garnish

Direction

  1. Preheat the oven to 375°F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.