CHICKEN STUFFING CASSEROLE

A hearty chicken casserole filled with onions, celery, carrots, potatoes and roasted chicken in a creamy sauce, all topped with a layer of herb stuffing and baked to a perfect golden brown. This is the ultimate comfort food and one of my family’s favorite meals. As an added bonus, it’s made without canned soup for the best flavor and flavor.

Enjoy this hearty casserole recipe on its own or serve it with a fresh salad or cheddar cheese biscuits with chive butter.

HOW TO MAKE A CHICKEN STUFFING CASSEROLE

First, add some oil to a large pan over medium heat.Then add onions, celery, carrots and potatoes. Cook until the onions and celery are soft and the carrots and potatoes begin to soften. Now arrange the vegetables and melt the butter in the same pan. Add the flour and cook for 2-3 minutes, stirring almost constantly. Then add the chicken stock and half and mix alternately until smooth.Now add salt, black pepper and nutmeg. Return the vegetables to the pan and simmer until all the vegetables are soft.
Meanwhile, cook the stuffing mixture on the stove according to package directions, covering to keep warm. Now add the chicken and peas to the pan and cook for a few minutes. Place the chicken and vegetable mixture in a greased pot. Place the cooked filling on top and bake in the oven until lightly golden brown, about 25 minutes.Top with freshly chopped herbs if desired.

RECIPE NOTES AND HELPFUL TIPS
Chop or dice the vegetables fairly small so you get some in every bite.
Other vegetables that can be added include broccoli, green beans or corn.
If the sauce becomes too thick, simply add a few tablespoons of chicken stock or half and half until desired consistency is reached.
If you are a cheese lover (like me), sprinkle the casserole with some finely grated Parmesan, Asiago or Cheddar cheese.Save a pot for washing and prepare everything in an oven-safe pan.
For best results, do not overbake this casserole. It won’t be as creamy, so set the timer.
You can use any cooked, diced, or shredded chicken, including, but not limited to, fried, poached, grilled, or baked chicken. This recipe is a great way to use up leftover chicken.For variety, try diced cooked turkey, cooked ground beef, or cooked pork sausage.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, first let cool completely, then cover with two layers of plastic wrap and then one layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight.Reheat in the microwave at reduced power.

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