Chicken and Stuffing Casserole


 1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken2 Tablespoons butter2 cloves garlic, chopped2 Tablespoons flour1 cup warm chicken broth1/2 cup warm milk8 oz. Sour Cream1-2 cups thawed frozen vegetables of choice1/2 cup shredded cheese.  I use cheddar but Swiss would be amazing if my husband liked it!2 cups stale bread cubes2 teaspoons desired herbs (such as parsley, sage and thyme)


: 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.

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