Chicken and Stuffing Casserole (No Soup)
Creamy chicken and stuffing casserole with rotisserie chicken, homemade bread cubes, and peas. No canned soup needed and ready in 45 minutes.
Equipment
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoon olive oil, divided
- 6 cups 1/2-inch cubed bread (such as sourdough, French or Italian bread)
- 1 ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 ¼ teaspoon no-salt added poultry seasoning
- 1 medium yellow onion, small diced
- 1 cup small diced celery
- 1 cup small diced carrot
- 3 tablespoons all-purpose flour
- 2 ¼ cups reduced sodium chicken stock, divided
- ¼ cup half-and-half
- 1 cup frozen-defrosted peas
- 4 cups shredded or chopped cooked chicken, such as from a rotisserie chicken
Instructions
- Heat the oven to 350F.
- Heat a large skillet over medium low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Add the bread cubes, sprinkle with ¼ teaspoon salt and ¼ teaspoon poultry seasoning, and cook until lightly browned on all sides, about 3-5 minutes, stirring frequently to avoid burning. Set aside.
- To the same pan (no need to clean it in between), add 1 tablespoon butter and 1 tablespoon olive oil. Turn to medium heat, then add the onion, celery, carrot, ½ teaspoon salt, pepper, and 1 teaspoon poultry seasoning. Cook until just softened, about 3-5 minutes, stirring occasionally.
- Sprinkle with flour and cook for 1 minute, stirring constantly. Add 2 cups of chicken stock, turn the heat to high, and bring to a rapid boil for 1 minute, stirring constantly. Turn off the heat and add the half-and-half, peas, and 1 teaspoon salt, stirring to combine.
- Prepare a 9x13 ceramic baking dish with oil or cooking spray. Add the chicken, then pour over the vegetable mixture, stirring until well combined. Smooth to flatten the top, then cover evenly with the prepared bread cubes. Pour the remaining ¼ chicken stock over the bread cubes.
- Cover tightly with foil, then bake for 30 minutes, or until bubbling around the edges. Uncover and bake for an additional 5 minutes, or until the bread cubes are golden brown.
- Allow to set for 5-10 minutes, sprinkle with parsley if using, and serve.
Notes
- When cubing the bread, aim for pieces that are about ½ inch by ½ inch. If cubing the bread yourself, you'll need about 10-oz, which should yield a generous 6-7 cups. You're aiming for enough bread cubes to cover the top evenly.
- I lightened up this casserole by skipping the canned soup and prepared breadcrumbs. You can go one step further by swapping out the half-and-half for whole milk or an unsweetened, unflavored dairy-free creamer.
- Pre-cooked rotisserie chicken makes this casserole extra simple, or you can cook your own chicken ahead of time.
Nutrition
Serving: 1 (of 6) | Calories: 483kcal | Carbohydrates: 41g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 705mg | Potassium: 608mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4031IU | Vitamin C: 13mg | Calcium: 125mg | Iron: 4mg
