Chicken Casserole with Stuffing
Ingredients
Vegetables
-
1
small
onion, diced
-
3
sticks
celery, diced
-
2
cloves
garlic, minced
-
1
cup
leftover cooked carrots, diced
-
1
cup
other leftover vegetables (like chopped beans, chopped brussels sprouts or green peas)
Seasonings and Bases
-
1
tbsp
butter
-
1
tsp
dried thyme
-
1
tsp
dried rosemary
-
1
tsp
salt
-
¼
tsp
ground nutmeg
-
1
tsp
ground pepper
-
1
tbsp
grainy mustard
-
1½
tbsp
Better than Bouillon Chicken Stock Paste
-
1
tsp
Better than Bouillon Garlic Base
Liquids
-
2
cups
water
-
2
cups
whole milk
Main Ingredients
-
4
cups
cooked shredded chicken
-
4-5
cups
leftover cooked stuffing
Instructions
- Preheat the oven to 375°F and grease a 9x13 baking dish.
- Melt butter in a large skillet over medium-high heat, then add onion and celery, cooking until softened.
- Stir in minced garlic, thyme, rosemary, salt, nutmeg, and pepper, cooking until fragrant.
- Add flour to coat the vegetables, then mix in the Better than Bouillon bases, mustard, water, and milk, whisking until combined.
- Bring the mixture to a boil, then reduce to a simmer until thickened.
- Stir in leftover carrots, other vegetables, and shredded chicken.
- Transfer the mixture to the baking dish and top with cooked stuffing.
- Bake for 25-30 minutes until bubbly and golden brown, then let sit before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
369
Total fat
14.5g
Total carbohydrates
32.9g
Total protein
25.7g
Sodium
960.2mg
Cholesterol
76.8mg
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