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Prep Time:25 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 30 minsServings:8Yield:10 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 30 minsServings:8Yield:10 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Jump to recipe
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
Here are tips on how to freeze casseroles so they taste as fresh as the day you made them.
Cook Mode(Keep screen awake)Ingredients6cupscubed multigrain bread(1/2 inch; about12ounces)1½cupsno-salt-added chicken broth2tablespoonscornstarch4tablespoonsunsalted butter, divided1cupchopped yellow onion½cupchopped carrot½cupchopped celery3cupsshredded cooked chicken breast1cupsour cream1teaspoonchopped fresh thyme1teaspoonpoultry seasoning¾teaspoonkosher salt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
6cupscubed multigrain bread(1/2 inch; about12ounces)
1½cupsno-salt-added chicken broth
2tablespoonscornstarch
4tablespoonsunsalted butter, divided
1cupchopped yellow onion
½cupchopped carrot
½cupchopped celery
3cupsshredded cooked chicken breast
1cupsour cream
1teaspoonchopped fresh thyme
1teaspoonpoultry seasoning
¾teaspoonkosher salt
½teaspoonground pepper
DirectionsPreheat 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.EquipmentLarge rimmed baking sheet, 2-quart baking dishOriginally appeared: Eatingwell.com, September 2019; updated October 2022
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.EquipmentLarge rimmed baking sheet, 2-quart baking dish
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
Originally appeared: Eatingwell.com, September 2019; updated October 2022
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Nutrition Facts(per serving)329Calories14gFat25gCarbs25gProtein
Nutrition Facts(per serving)
- 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.
