Chicken & Stuffing Casserole

Chicken & Stuffing Casserole

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From: Eatingwell.com, September 2019

Stuffing is not just for Thanksgiving with this easy chicken and stuffing casserole. And speaking of Thanksgiving, if you have leftover turkey, feel free to substitute it for the chicken in this comforting and healthy recipe. It's also a great use for extra carrots, celery, onions and day-old bread you might have on hand around the holidays. There's no boxed stuffing mix or canned soup in this lighter take on the comfort-food casserole, but it's still super-easy to make. Poultry seasoning helps humble bread to taste like stuffing, while thickened chicken broth takes the place of canned soup. There are plenty of veggies in this one, too, making this a healthy casserole you can feel good about serving year-round.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 6 cups cubed multigrain bread ( ½ inch; about 12 ounces)
  • 1½ cups no-salt-added chicken broth
  • 2 tablespoons cornstarch
  • 4 tablespoons unsalted butter, divided
  • 1 cup chopped yellow onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 3 cups shredded cooked chicken breast
  • 1 cup sour cream
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon poultry seasoning
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Arrange bread cubes in a single layer on a large baking sheet. Bake until evenly toasted and crisped, about 15 minutes. Let cool for about 10 minutes.
  2. Meanwhile, whisk broth and cornstarch in a small saucepan until smooth. Bring to a boil over medium-high heat, stirring often. Cook, stirring constantly, until thickened and glossy, about 1 minute. Pour into a large heatproof bowl; let cool for about 10 minutes.
  3. Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened, 5 to 8 minutes. Add to the broth mixture in the bowl along with chicken, sour cream, thyme, poultry seasoning, salt and pepper; stir until thoroughly combined.
  4. Measure 1½ cups of the toasted bread cubes into a small bowl, and set aside. Stir the remaining bread cubes into the chicken mixture. Coat a 2-quart baking dish with cooking spray; spoon the chicken mixture into the baking dish.
  5. Place the remaining 3 tablespoons butter in a small microwaveable bowl; microwave on High until melted, about 30 seconds. Add to the reserved bread cubes and toss to coat. Sprinkle evenly over the chicken mixture.
  6. Bake until golden and bubbly, about 30 minutes. Let cool for about 10 minutes. Serve.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 329 calories; 14 g fat(7 g sat); 4 g fiber; 25 g carbohydrates; 25 g protein; 44 mcg folate; 78 mg cholesterol; 5 g sugars; 0 g added sugars; 1,672 IU vitamin A; 3 mg vitamin C; 91 mg calcium; 2 mg iron; 427 mg sodium; 376 mg potassium
  • Nutrition Bonus: Vitamin A (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 fat, 1½ starch, 1 vegetable

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