Description
This comforting Chicken and Stuffing Casserole features a creamy chicken and vegetable filling topped with crunchy garlic Texas toast cubes. The filling is simmered to perfection before being baked to golden bubbly goodness, making it a hearty American main course perfect for family dinners.
Ingredients
Scale
Filling
- 2 tablespoons oil
- ½ medium onion, finely diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups frozen vegetables (peas and carrots)
- 3 cups cooked chopped chicken
- 2 cups low sodium chicken broth
- 1 cup heavy cream
- 3 tablespoons all purpose flour
Stuffing Topping
- 8 slices Furlani garlic Texas toast, toasted
- 1 cup chicken broth
- 1 large egg
Instructions
- Preheat and Prepare Dish: Preheat oven to 400 degrees F and lightly grease a 9×13 inch baking dish to prevent sticking.
- Sauté Vegetables: Heat a medium skillet over medium-high heat and add the oil. Add diced onion and celery and cook, stirring often, until they are slightly softened, about 4-5 minutes.
- Add Seasonings and Garlic: Stir in minced garlic, salt, dried parsley, dried thyme, and black pepper and cook for 1 minute to release the flavors.
- Add Vegetables, Chicken, and Broth: Add frozen peas and carrots, cooked chopped chicken, and chicken broth to the skillet. Bring the mixture to a high simmer.
- Thicken the Filling: Whisk together heavy cream and all-purpose flour in a separate bowl, then stir into the skillet. Reduce heat to medium, cover the pan, and simmer until vegetables are tender and the sauce thickens, about 4-5 minutes.
- Prepare Stuffing Topping: While the filling cooks, toast the Furlani garlic Texas toast slices by briefly baking at 400 degrees F until golden brown. Cut toast into ½ inch cubes and place into a large mixing bowl.
- Mix Broth and Egg: Whisk together 1 cup chicken broth and 1 large egg, then pour over the Texas toast cubes and stir to combine thoroughly, creating the stuffing mixture.
- Assemble the Casserole: Spread the prepared chicken filling evenly into the greased baking dish. Top the filling with the stuffed Texas toast mixture, spreading it evenly.
- Bake the Casserole: Bake uncovered at 400 degrees F for 30 minutes until the casserole is bubbly and the topping is golden brown and crispy.
Notes
- Vegetables: To save time, you can skip sautéing the onion and celery and add them directly to the simmering broth, but sautéing builds flavor and ensures proper cooking.
- Broth: Low sodium chicken broth is recommended to control salt levels; adjust added salt according to taste especially if using salted broth.
- Chicken: Use cooked chopped chicken for convenience. If using raw chicken, add it early with onion and celery and cook thoroughly until internal temperature reaches 165°F, then shred or chop as desired before proceeding.
- Texas Toast: Garlic-flavored Texas toast adds extra flavor; if unavailable, substitute with any thick-sliced garlic bread or toasted bread cubes.
