Tuesday, September 21, 2010

Chicken and Stuffing Casserole

I am a huge fan of a meal I can get on the table in a half hour or less. Not including cooking the chicken, which took about 50 minutes, this one was in the saucepan and then the stove and out in about 30 minutes. No cream of chicken soup here (although I do very much appreciate the ease and convenience of the cream of soups). This one is all homemade and the roux with the garlic and butter is delicious. The chicken mixture itself is full of yummy flavor and the stuffing on top with sage, parsley, and thyme is the perfect accompaniment. This one is a permanent file recipe. Next time I hope I have enough time to make mashed potatoes to go with it!

Chicken and Stuffing Casserole
*From Telly's Tasty Tidbits

1 pound shredded cooked chicken (3-4 chicken breasts)
2 tablespoons butter or margarine
2 cloves garlic, minced
2 tablespoons flour
1 cup warm chicken broth
1/2 cup warm milk
8 ounces sour cream
1-2 cups frozen vegetables of your choice, thawed
1/2 cup shredded cheese (Swiss or cheddar work well)
2 cups stale breadcrumbs (I used seasoned stuffing breadcrumbs)
2 teaspoons desired herbs, such as parsley, sage, and thyme

Preheat oven to 350 degrees and prepare a 2-quart casserole dish with cooking spray. In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.

Stir in flour and cook until slightly golden brown.

Slowly whisk in warm milk and 1/2 cup of warm broth. Simmer until it reaches a light boil and begins to thicken a bit.

Stir in sour cream, chicken, vegetables, and cheese. Add mixture to prepared casserole dish.

In a separate bowl, add breadcrumbs, remaining 1/2 cup broth, and herbs.

Pour breadcrumb mixture over casserole mixture.

Bake for 20-30 minutes or until heated through and bubbly. Enjoy!

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