Name: Chicken Stuffing Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -; 5 tablespoons unsalted butter, divided -; 1 medium yellow onion, chopped (about 1 1/4 cups) -; 1 large carrot, trimmed and chopped (about 1 cup) -; 1 teaspoon kosher salt, divided -; 1/2 teaspoon freshly ground black pepper, 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Stuffing Casserole

1. For the stuffing topping -

2. 5 tablespoons unsalted butter, divided -

3. 7 ounces day-old sourdough loaf, cut in 3/4- to 1-inch cubes (about 4 cups) -

4. 1/2 teaspoon kosher salt, divided -

5. 1/2 teaspoon freshly ground black pepper, divided -

6. 3 stalks celery, halved lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups) -

7. 1 medium yellow onion, chopped (about 1 1/4 cups) -

8. 1 tablespoon fresh rosemary, minced -

9. 2 teaspoons fresh sage leaves, minced -

10. 1 1/4 teaspoons fresh thyme, minced -

11. 1/2 cup low-sodium chicken broth -

12. For the creamy chicken filling -

13. 5 tablespoons unsalted butter, divided -

14. 1 medium yellow onion, chopped (about 1 1/4 cups) -

15. 1 large carrot, trimmed and chopped (about 1 cup) -

16. 1 teaspoon kosher salt, divided -

17. 1/2 teaspoon freshly ground black pepper, divided -

18. 1 cup frozen peas, thawed -

19. 1/3 cup fresh flat-leaf parsley, chopped -

20. 2 pounds (about 4 cups) shredded cooked chicken -

21. 2 cups whole milk -

22. 1/4 cup all-purpose flour -

How to cook deliciously - Chicken Stuffing Casserole

1. Stage

Preheat the oven: Arrange an oven rack in the center of the oven and preheat it to 350°F. Grease a 9x13-inch baking dish with 1 tablespoon butter.

2. Stage

Toast the bread: In a large skillet over medium heat, melt 3 tablespoons butter. Add the cubed bread and toss to coat evenly in the butter. Sprinkle in 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to combine. Toast the bread until lightly browned all over, stirring occasionally, about 8 minutes. Keep an eye on them, lowering the heat if they brown too quickly or start to burn. Turn off the heat and transfer the bread into a large bowl. Set it aside to cool.

3. Stage

Cook the stuffing vegetables: Return the same skillet to the stove over medium heat, and melt the remaining 1 tablespoon butter. Add the celery, onions, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the vegetables soften, 6 to 8 minutes. Add the rosemary, sage, and thyme, and stir until fragrant, 30 seconds to 1 minute. Turn off the heat and scrape the vegetables into the bowl with the bread. Stir in the chicken broth and set the bowl aside. This is your stuffing.

4. Stage

Make the filling: Return the same skillet to the stove over medium heat, and melt 1 tablespoon butter. Add the onions, carrots, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the vegetables soften, 6 to 8 minutes. Stir in the peas, parsley, and chicken. Turn off the heat and set the skillet with the filling aside while you make the béchamel.

5. Stage

Make the béchamel: Pour the milk a microwave-safe bowl and heat in 15 second intervals until warmed through but not boiling. It will be used in the béchamel. In a small saucepan over medium heat, melt 4 tablespoons butter. When it’s gently bubbling, whisk in the flour until no lumps remain. Continue whisking until the roux (the mixture of butter and flour) is slightly darker in color and smells toasty, 4 to 5 minutes. Pour in a little bit of the warmed milk and whisk to combine. Slowly stream in more milk, whisking the roux continuously to prevent clumping. You can switch to a rubber spatula or wooden spoon at this point to get into the bottom edges of the saucepan. Add the remaining milk and continue stirring until the béchamel thickens into a pancake batter-like consistency, about 5 minutes. Turn off the heat and stir in the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Scrape the béchamel into the skillet with the chicken and stir to combine. This is your creamy chicken filling.

6. Stage

Assemble the casserole: Pour the creamy chicken filling into the prepared baking dish and spread it into an even layer. Evenly spread the stuffing on top. Tightly cover the dish with foil and bake until the filling is heated through and bubbly, 20 to 30 minutes. Carefully remove the foil and continue baking until the stuffing is crispy and lightly browned, 15 to 20 minutes. Let it sit for a few minutes before serving. Once baked, the leftovers will keep for up to 4 days in the fridge.