Chicken and Stuffing Casserole
a comforting casserole with chicken, stuffing and vegetables in a creamy sauce.
Servings: 4 people
- 3 small chicken breasts cooked and shredded
- 1 small onion diced
- 4 stalks celery diced
- 2 carrots diced
- 1/4 cup butter
- 2 cloves garlic minced
- 2 cans cream of chicken
- 1/4 cup heavy cream or milk
- 1 box stove top chicken stuffing
- 1 1/2 tsp poultry seasoning
- 1 1/4 cup chicken broth
- 1 tsp salt
- 1/2 pepper
Preheat the oven to 400 degrees.
Spray a casserole dish with nonstick spray.
Melt butter in small skillet on medium-high heat and then add the diced vegetables and seasonings to the pan.
Sauté the vegetables for 4-5 mintues or until they are tender. Add garlic and sauté 30 seconds longer.
Combine sautéed vegetables, shredded chicken, cream of chicken soups, and heavy cream in a 9x13 casserole dish.
Bring the chicken broth to a boil in a small pot. Remove from heat. Add the stuffing mix to the chicken broth and fluff with a fork.
Add the stuffing mix to the top of the casserole
Cover with foil and bake for 30 minutes or until bubbly.
Calories: 518kcal | Carbohydrates: 18g | Protein: 41g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 172mg | Sodium: 2279mg | Potassium: 999mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6196IU | Vitamin C: 12mg | Calcium: 88mg | Iron: 3mg