Tuesday, December 27, 2016

Chicken and Stuffing Casserole






  • 1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken 2 Tablespoons butter 2 cloves garlic, chopped 2 Tablespoons flour 1 cup warm chicken broth 1/2 cup warm milk 8 oz. Sour Cream 1-2 cups thawed frozen vegetables of choice 1/2 cup shredded cheese. I use cheddar but Swiss would be amazing if my husband liked it! 2 cups stale bread cubes 2 teaspoons desired herbs (such as parsley, sage and thyme)


How to Make It

  • Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray. In a medium saucepan, melt butter over medium heat. Add in garlic and cook until fragrant. Stir in flour and cook until slightly golden brown. Slowly whisk in milk and 1/2 cup broth. Simmer until it reaches a light boil and begins to thicken a bit. Stir in sour cream, chicken, vegetables and cheese. Add mixture to prepared casserole dish. In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired. Place on top of casserole mixture. Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken. Source: Adapted from a friends mother
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