Stuffing is not just for Thanksgiving, and this easy chicken and stuffing casserole is proof.
Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until evenly toasted.
Poultry seasoning helps the bread taste like classic stuffing.
Thicken the Chicken Broth
Thickened chicken broth takes the place of canned soup in this recipe.
The thickened chicken broth and sour cream create the creamy base for the casserole.
If you have leftover turkey from Thanksgiving, feel free to substitute it for the chicken.
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.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
