Chicken Stuffing Casserole
This chicken stuffing casserole is a comfort food idea that you can try this holiday season. It’s delicious and very filling. It’s a staple dish for anyone who’s craving a hearty meal.
Equipment
- a 13x10 inch or 13x9 inch baking dish
Ingredients
- 3 cups diced rotisserie chicken, (or any leftover baked, grilled, steamed, boiled chicken)
- 3 cups frozen mixed vegetables, (thawed)
- ⅓ cup sour cream
- 6 oz stuffing mix
Béchamel Sauce:
- ¼ cup unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt, (use less or more according to your taste)
- 1 tablespoon Worcestershire sauce
- 1 cup whole milk
- 1 cup chicken broth
Instructions
- Preheat the oven to 400°F. Meanwhile, in a large saucepan, melt butter over medium-high heat. Cook the onion and celery until soft and translucent for 3-4 minutes, stirring frequently.
- Add the flour, cook for 2 minutes or until it smells toasted, stirring constantly. Add the broth, milk, garlic powder, Worcestershire sauce, salt, and black pepper. Whisking constantly until the sauce is thickened (as thick as condensed soup, about 1¾ cup), about 5 minutes.Taste the sauce and adjust the seasoning with extra salt or black pepper if necessary. Remove the sauce from the heat then let it cool down at room temperature. Add the sour cream and mix until combined.
- In a large bowl, mix the stuffing with 1¼ cup of hot water. Stir just until moistened then fluff the stuffing with a fork.
- Spread the diced chicken into the bottom of a baking dish. Layer with mixed veggies then top with bechamel sauce. Spread the stuffing over sauce mixture layer then bake for 25 minutes or until lightly browned and bubbling.
Notes
Boxed stuffing mix. If you are limiting your sodium intake I highly recommend using a lower-sodium boxed stuffing mix.
Storing. Transfer the leftover chicken stuffing casserole to an airtight container. Properly stored, the leftover will last 3-4 days in the fridge or 4 to 6 months in the freezer.
Reheating. Remove the casserole from the fridge and let it rest at room temperature. Place the leftover casserole in a baking dish and cover. Bake at 350°F for 20 minutes or until hot throughout and the center of the casserole reaches an internal temperature of 160 °F as tested with a food thermometer.
Nutrition
Calories: 457kcalCarbohydrates: 46gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 997mgPotassium: 604mgFiber: 5gSugar: 7gVitamin A: 5163IUVitamin C: 13mgCalcium: 138mgIron: 3mg
Tried this recipe?Let us know how it was!