THE BEST CHICKEN AND STUFFING CASSEROLE

I liked it, but wasn’t satisfied with recipe as is.

I tried the Pepridge Farm Stuffing, but did not like the taste. It seemed like it was missing some seasoning.

I then used StoveTop Cornbread Stuffing and it die the trick.

Also, I decided to experiment with the recipe and added a can of drained, sweet peas to the chicken mixture before adding it to the casserole dish. I then sprinkled Lowry’s Seasoning Salt over the top of the top layer of stuffing before baking & it was great. Just a suggestion to try next time you make this dish.
This is one of my family favorites. I also add green beans to it and will sometimes top with cheese. I have used both Stove Top Chicken and Cornbread Stuffing, depending on what I have on hand.
Very easy to make and all 4 of my daughters loved it and gobbled it right up, that doesn’t happen often. One happy Dad here
This was very good! I used less chicken, so I should have decreased the amount of soup and broth I used, but the flavor was very good!
It was a HIT! Between 3 people there was nothing left. I added drained peas and chopped celery. I’m so making this for Thanksgiving but with turkey.

INGREDIENTS:

1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken
2 Tablespoons butter
2 cloves garlic, chopped
2 Tablespoons flour
1 cup warm chicken broth
1/2 cup warm milk
8 oz. Sour Cream
1-2 cups thawed frozen vegetables of choice
1/2 cup shredded cheese. I use cheddar but Swiss would be amazing if my husband liked it!
2 cups stale bread cubes
2 teaspoons desired herbs (such as parsley, sage and thyme)

INSTRUCTIONS:

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, melt butter over medium heat. Add in garlic and cook until fragrant. Stir in flour and cook until slightly golden brown. Slowly whisk in milk and 1/2 cup broth. Simmer until it reaches a light boil and begins to thicken a bit. Stir in sour cream, chicken, vegetables and cheese. Add mixture to prepared casserole dish.
In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired. Place on top of casserole mixture.
Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken.