Wednesday, April 10, 2013

CHICKEN AND STUFFING CASSEROLE

Note: This is listed in my quick fix recipes category because it only takes a few minutes to prepare and get into the oven.  It does need to bake for 35 to 40 minutes which still has it on the table in an hour.

1/2 stick butter
1 cup chopped celery
1 cup chopped yellow onion
1 cup chopped carrots
1/4 cup 100% white all-purpose flour
1 can ((10 1/2-oz) chicken broth
1 cup milk
1 pkg (7-oz) herb-seasoned stuffing
2 cups cubed or shredded chicken (works just as well with turkey)
1 cup shredded cheddar cheese
celery leaves and/or carrot curls for garnish, if desired

Preheat oven to 350 degrees.
Spray an oblong baking dish or pan with nonstick cooking spray; set aside.

Melt the butter in a large saucepan over medium heat; add the celery, onion, and carrots and cook until softened.  Add the flour and cook, stirring, for 1 minute.  Slowly pour in the chicken broth and the milk.  Cook, stirring constantly, until the mixture begins to boil and thicken.  Remove from the heat.

Add the stuffing and chicken to the hot mixture and stir to coat well.  Spoon mixture into the prepared baking dish and bake at 350 degrees for 30 to 35 minutes.  Sprinkle the cheese over the top of the casserole and return to the oven for 5 minutes to melt cheese.

Garnish with the celery leaves and carrot curls, if using.


Yield: 6 servings

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