Name: Chicken & Stuffing Casserole
Prep time: 25 min
Total time: 90 min
Ingredients: 6 cups cubed multigrain bread (1/2 inch; about 12 ounces); 1.5 cups no-salt-added chicken broth; 2 tablespoons cornstarch; 4 tablespoons unsalted butter, divided; 1 cup chopped yellow onion; 0.5 cup chopped carrot; 0.5 cup chopped celery; 3 cups shredded cooked chicken breast; 1 cup sour cream; 1 teaspoon chopped fresh thyme; 1 teaspoon poultry seasoning; 0.75 teaspoon kosher salt; 0.5 teaspoon ground pepper

Prep Time:

25 mins

Additional Time:

1 hrs 5 mins

Total Time:

1 hrs 30 mins

Servings:

8

Yield:

10 cups

Nutrition Profile:

Egg Free Healthy Aging Healthy Immunity High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

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How to Make Chicken & Stuffing Casserole

There's no boxed stuffing mix or canned soup in this lighter take on a holiday casserole! Here are tips on how to make it:

Toast the Bread

Instead of using boxed stuffing mix, we recommend getting a whole loaf of multigrain bread and cutting it into 1/2-inch cubes. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until evenly toasted. A portion of the toasted bread cubes becomes the crispy topping of this casserole, and the rest is stirred into the chicken mixture. Poultry seasoning helps the bread taste like classic stuffing. The toasted bread cubes can be made in advance and stored uncovered at room temperature for up to 2 days.

Thicken the Chicken Broth

Thickened chicken broth takes the place of canned soup in this recipe. We use no-salt-added chicken broth, which is whisked with cornstarch in a saucepan and cooked until thickened and glossy. The thickened chicken broth and sour cream create the creamy base for the casserole.

Use Shredded Cooked Chicken Breast

You will need 3 cups of shredded cooked chicken breast for the casserole. You can bake or boil chicken breasts and shred them, use leftover chicken from a previous recipe or use store-bought rotisserie chicken. If you have leftover turkey from Thanksgiving, feel free to substitute it for the chicken.

How to Make Ahead

Follow the recipe through Step 4. You can assemble the casserole a day in advance and keep it covered in the refrigerator until ready to bake. When you're ready to bake, proceed with Steps 5 and 6.

Here are tips on how to freeze casseroles so they taste as fresh as the day you made them.

Additional reporting by Jan Valdez

Ingredients

6 cups cubed multigrain bread (1/2 inch; about 12 ounces)
1 ½ 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

Directions

Preheat oven to 350°F. Arrange bread cubes in a single layer on a large rimmed baking sheet. Bake until evenly toasted and crisped, about 15 minutes. Let cool for about 10 minutes.
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.
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.
Measure 1 1/2 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.
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.
Bake until golden and bubbly, about 30 minutes. Let cool for about 10 minutes. Serve.

Equipment

Large rimmed baking sheet, 2-quart baking dish

Nutrition Facts (per serving)

329	Calories
14g	Fat
25g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 329
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 25g	50%
Total Fat 14g	18%
Saturated Fat 7g	35%
Cholesterol 78mg	26%
Vitamin A 1672IU	33%
Vitamin C 3mg	3%
Folate 44mcg	11%
Sodium 427mg	19%
Calcium 91mg	7%
Iron 2mg	11%
Magnesium 57mg	14%
Potassium 376mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.