This creamy chicken casserole with stuffing recipe isn't your grandma's casserole (though she'd probably love it!). We've taken this classic comfort food and given it a modern twist, focusing on fresh, flavorful ingredients and a technique that ensures a perfectly creamy, satisfying result. Get ready for a dish that's both incredibly comforting and surprisingly sophisticated.
What Makes This Creamy Chicken Casserole Different?
Many chicken casserole recipes fall flat due to dry chicken or a bland sauce. This recipe addresses those common pitfalls. We'll focus on perfectly cooked chicken breasts, a rich and flavorful creamy sauce, and a homemade stuffing that adds depth and texture. We're not just layering ingredients; we're building a culinary masterpiece!
Ingredients You'll Need:
For the Chicken & Sauce:
- 2 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken is a great shortcut!)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper to taste
For the Stuffing:
- 1 tbsp olive oil
- 1 cup cubed bread (day-old bread works best)
- ½ cup chopped celery
- ½ cup chopped onion
- 1 tsp dried sage
- ½ tsp poultry seasoning
- Salt and pepper to taste
Step-by-Step Instructions:
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Prepare the Stuffing: Heat olive oil in a skillet over medium heat. Add celery and onion and cook until softened, about 5 minutes. Stir in bread cubes, sage, poultry seasoning, salt, and pepper. Cook until bread is lightly toasted and slightly crispy. Set aside.
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Make the Creamy Sauce: In the same skillet, heat olive oil. Add onion and garlic and cook until softened. Stir in cream of mushroom soup, heavy cream, chicken broth, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
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Combine & Bake: In a large bowl, combine the shredded chicken and creamy sauce. Stir in the prepared stuffing. Pour the mixture into a greased 9x13 inch baking dish.
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Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly. You can add a sprinkle of shredded cheese during the last 5 minutes of baking for extra richness.
Frequently Asked Questions (FAQs)
Can I use leftover cooked chicken?
Absolutely! Using leftover roasted or grilled chicken is a fantastic way to save time. Just make sure it's shredded before adding it to the casserole.
What kind of bread is best for the stuffing?
Day-old bread is ideal as it absorbs the moisture better and prevents the stuffing from becoming soggy. A crusty bread like sourdough or a simple white bread will work well.
Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance and store it covered in the refrigerator. Add about 10-15 minutes to the baking time when baking from cold.
What are some variations I can try?
Get creative! Add different vegetables like carrots, mushrooms, or peas to the stuffing or sauce. Experiment with different herbs and spices. You can also use cream of chicken soup instead of cream of mushroom soup for a different flavor profile. A sprinkle of Parmesan cheese adds a nice salty tang.
How do I make sure the chicken casserole isn't dry?
The key is to use enough liquid in the sauce and to not overbake the casserole. The heavy cream and chicken broth help keep the casserole moist and creamy. Start checking for doneness around the 20-minute mark.
This creamy chicken casserole with stuffing is the ultimate comfort food – perfect for a weeknight dinner or a special occasion. Enjoy!
