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Chicken & Stuffing Casserole

By Leslie Blythe  , ,   , ,

September 28, 2020

I made this Chicken & Stuffing Casserole for my Dad. It's a bit of a jump start on Thanksgiving. You can use chicken or turkey. I used chicken thighs. It's covered in stuffing and baked until it's golden brown and crunchy on top. There are no cans of condensed soup involved in this recipe. You can make it ahead and put it in the oven later in the day. Usually, you would make something like this to use up leftovers, but I threw caution to the wind and made it now. Oh, and I also made him a pumpkin pie. If only i could wear a sweater and go out for a walk through some piles of fallen leaves!  This is the one thing I truly hate about living in Los Angeles in the autumn, I feel like I've been robbed! That will change in February!

  • Prep: 25 mins
  • Cook: 1 hrs
  • Yields: 8 - 10 Servings

Ingredients

Filling

2 tablespoons olive oil

2 tablespoons butter

4 boneless, skinless chicken thighs, cut into cubes (or equivalent amount of turkey)

salt and freshly ground black pepper

2 ribs celery, chopped


1 carrot, chopped

1 onion, chopped


1 medium Yukon gold potato, peeled and chopped

2 tablespoons fresh sage, chopped


2 tablespoons fresh thyme, chopped


2 tablespoons flour


2 cups chicken stock

½ cup frozen peas

½ cup heavy cream

Butter, for dotting casserole

Stuffing

1 box (12 ounces) stuffing, I used Mrs. Cubbison's Traditional Seasoned Stuffing

½ cup (1 stick) butter

1½ cups celery, chopped

1 cup onion, chopped

1½ cups chicken broth

Directions

Filling

1Heat the olive oil in a large, deep skillet over medium-high heat and melt in
the butter. Add the chicken or turkey and cook, until browned. Season with some salt and pepper. Add the celery, carrots, onions, potatoes sage and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas and cream until warmed through. Transfer the mixture to a casserole dish.

Stuffing

1In a large saucepan, melt butter on medium heat, sauté vegetables until translucent.

2Stir in chicken broth or water and bring to a boil. Cover and reduce heat. Simmer for 3 minutes.

3Remove from heat, add stuffing mix and blend lightly.

4Arrange the stuffing on top of the filling and dot with butter.

5Bake at 375° F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375° F until brown, bubbly and crisp on top, 35 to 40 minutes.

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