Tuesday, February 11, 2014

Chicken and Stuffing Casserole

This is so good!  Pure comfort food at its finest.  Earlier today I made chicken stock and saved all the chicken meat from the carcasses after it cooked. Pretty thrifty, and normally I get a good amount of chicken meat off the bones. I love doing this!  That lovely chicken meat you might have thrown away just became another meal ... chicken and rice, chicken soup, chicken pot pie, white chicken chili, chicken enchiladas, or this chicken casserole. So easy to do and very yummy!


2-3 cups cooked, chopped chicken (or turkey)
1 cup chicken stock, divided
1/2 large loaf of white sandwich bread, torn into small pieces (about 12 pieces with crust)
1/2 onion, chopped
1 stalk celery, diced
2-3 tsp. poultry seasoning
1/2 stick butter, melted
salt and pepper to taste

Preheat oven to 350.  Spray a 9 x 9-inch baking dish with cooking spray.  Place chopped, cooked chicken in the baking dish; add 1/2 cup chicken stock.

In a large bowl, mix torn bread with onion, diced celery, poultry seasoning, melted butter, salt & pepper, and remaining 1/2 cup chicken stock, stirring until well combined. Spread stuffing evenly over chicken/stock mixture.

Cover and cook 30 minutes; uncover and cook an additional 15 minutes. Remove from oven and let sit 15 minutes before cutting.  Serve with gravy if desired.

*Note - Use Cornbread stuffing or Stove Top stuffing if preferred.

Yield:  4-6 servings


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