This Chicken and Stuffing Casserole is a comforting dish that combines tender chicken with a flavorful stuffing. It’s a warm and hearty meal that’s perfect for cozy nights!
Honestly, the best part is how easy it is to make! Just mix everything and let the oven do the work. It’s like a big hug on a plate, and leftovers taste even better! 😊
Key Ingredients & Substitutions
Cooked Chicken: You can use leftover rotisserie chicken for convenience or even canned chicken for a quicker option. If you’re looking for a vegetarian alternative, cooked mushrooms or chickpeas can add a nice heartiness!
Cubed Bread: Day-old bread works best since it’s a little dry and absorbs the broth well. You can use whole wheat, sourdough, or even gluten-free bread. Just ensure it’s slightly stale for the best texture!
Frozen Peas: If you don’t have frozen peas, corn or chopped bell peppers make a great substitute. They add a pop of color and flavor too!
Milk or Cream: If you’re looking for a lighter option, feel free to use low-fat milk or even almond milk for a dairy-free variation. Just be aware that it might change the flavor slightly.
Butter and Olive Oil: You can skip the butter for a dairy-free version. Using just olive oil works perfectly. If you prefer a different flavor, avocado oil is a good alternative!
What’s the Best Way to Sauté Vegetables for This Dish?
Sautéing your vegetables properly enhances the flavor of the casserole. Here’s a simple guide:
- Heat the olive oil and butter in a skillet over medium heat.
- Once hot, add the onions first. Cook them for about 2-3 minutes until they’re translucent.
- Then, add the diced carrots and minced garlic. Stir frequently, cooking for another 3-4 minutes until all are tender.
- This step builds a flavor base that makes your casserole even better!
Remember, you want to be gentle; let the veggies sweat a bit and release their flavors. Enjoy your cooking!
Chicken And Stuffing Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 cups cooked chicken, shredded or chopped
- 6 cups cubed bread (preferably day-old or slightly dry for stuffing)
- 1 cup frozen peas
- 1/2 cup finely diced carrots
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk or cream
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tsp poultry seasoning (or mix of sage, thyme, and rosemary)
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., thyme or parsley)
Time Needed:
This Chicken and Stuffing Casserole takes around 15 minutes to prepare and about 35-40 minutes to bake. So, you’re looking at roughly 1 hour total from start to finish, making it a quick and satisfying meal for any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). As it heats up, lightly grease a casserole dish with a little cooking spray or butter to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, warm the olive oil and butter over medium heat. Add in the chopped onions and carrots, stirring frequently. Sauté for about 5-7 minutes until they’re soft. Then, mix in the minced garlic and cook for an additional minute until fragrant.
3. Mix the Casserole Ingredients:
In a big bowl, combine the cubed bread with the cooked chicken, sautéed veggies, frozen peas, and poultry seasoning. Don’t forget to season this mixture with a pinch of salt and a dash of pepper!
4. Combine with Liquids:
In another bowl, whisk together the chicken broth and milk (or cream). Pour this mixture over your bread and chicken blend. Gently toss everything together to make sure the bread absorbs as much liquid as possible. Let it sit for a few minutes while the bread soaks up that yummy mixture.
5. Transfer to Casserole Dish:
Carefully transfer your mixture into the greased casserole dish, spreading it out evenly. Make sure everything is nice and level so it cooks evenly.
6. Bake the Casserole:
Bake uncovered for 35-40 minutes. You’ll know it’s ready when the top is golden brown and the casserole is nice and set. It’ll smell amazing, too!
7. Garnish and Serve:
Once out of the oven, let your casserole cool for a couple of minutes. Before serving, sprinkle fresh herbs on top for a pop of color and freshness.
And there you go! Enjoy your delicious, homestyle Chicken And Stuffing Casserole that’s perfect for gathering around the table with family and friends!
Can I Use Cooked Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great choice for this casserole as it’s already cooked and seasoned, saving you time in the kitchen. Just shred or chop it and add it in like you would with any cooked chicken.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole up to the baking stage, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, you may need to add a few extra minutes to the cooking time.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in the oven or microwave until heated through. Add a splash of chicken broth if it seems dry.
Can I Customize the Vegetables in This Casserole?
Definitely! Feel free to substitute the peas and carrots with your favorite vegetables like corn, green beans, or bell peppers. Just ensure they’re chopped finely for even cooking!
