Thanksgiving flavors any time of the year?
Impress your family with this creamy, crunchy, and delicious chicken stuffing casserole!
The casserole is baked until the filling is bubbly, and the stuffing is crispy and browned.
Simply Recipes / Alison Bickel
This is the perfect recipe to meal plan.
Make it on a slow weekend to serve during your busy week ahead.
Id avoid rye or pumpernickel as their flavors are too assertive for this dish.
Simply Recipes / Alison Bickel
What is Bechamel Sauce?
Bechamel, considered a French mother sauce, is a white sauce made with just three basic ingredients.
The trick to get a smooth bechamel is to keep stirring the mixture as it cooks.
Simply Recipes / Alison Bickel
The ideal consistency is like a pourable pancake batter.
If it thickens too much, just add a little more milk while stirring.
If its too thin, continue cooking it over the heat until it thickens.
Simply Recipes / Alison Bickel
Chicken breasts are perfectly acceptable.This easy methodwill walk you through how to cook either.
you could also use leftover chicken from another meal.
Just double-check that the seasonings on it are tasty with the flavors of sage, rosemary, and thyme.
Simply Recipes / Alison Bickel
Of course, shredding up a store-bought rotisserie chicken is another great shortcut.
Vegetables: Save a little prep time with store-bought pre-diced onions, celery, and carrots.
Also, frozen vegetables are always available and handy.
Simply Recipes / Alison Bickel
Feel free to use it here.
Herbs: Fresh herbs punch up the flavor and are worth seeking out.
Look for fresh herb packets labeled as poultry blend in the produce section.
Simply Recipes / Alison Bickel
Dried herbs are okay to usereduce the amounts by half since their flavors are more potent.
Bread: Some stores sell pre-cubed bread, which can save you some prep time.
Look for unseasoned ones so that you’ve got the option to control the salt and flavors.
Simply Recipes / Alison Bickel
Yummy Swaps
This casserole lends itself to ingredients you may already have on hand.
Grease a 9x13-inch baking dish with 1 tablespoon butter.
In a large skillet over medium heat, melt 3 tablespoons butter.
Simply Recipes / Alison Bickel
Add the cubed bread and toss to coat evenly in the butter.
Sprinkle in 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to combine.
Toast the bread until lightly browned all over, stirring occasionally, about 8 minutes.
Simply Recipes / Alison Bickel
Keep an eye on them, lowering the heat if they brown too quickly or start to burn.
Turn off the heat and transfer the bread into a large bowl.
Set it aside to cool.
Simply Recipes / Alison Bickel
Return the same skillet to the stove over medium heat, and melt the remaining 1 tablespoon butter.
Add the celery, onions, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Cook, stirring frequently, until the vegetables soften, 6 to 8 minutes.
Simply Recipes / Alison Bickel
Add the rosemary, sage, and thyme, and stir until fragrant, 30 seconds to 1 minute.
Turn off the heat and scrape the vegetables into the bowl with the bread.
Stir in the chicken broth and set the bowl aside.
Simply Recipes / Alison Bickel
This is your stuffing.
Return the same skillet to the stove over medium heat, and melt 1 tablespoon butter.
Add the onions, carrots, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Simply Recipes / Alison Bickel
Cook, stirring frequently, until the vegetables soften, 6 to 8 minutes.
Stir in the peas, parsley, and chicken.
Turn off the heat and set the skillet with the filling aside while you make the bechamel.
Pour the milk a microwave-safe bowl and heat in 15 second intervals until warmed through but not boiling.
It will be used in the bechamel.
In a small saucepan over medium heat, melt 4 tablespoons butter.
When its gently bubbling, whisk in the flour until no lumps remain.
Pour in a little bit of the warmed milk and whisk to combine.
Slowly stream in more milk, whisking the roux continuously to prevent clumping.
Turn off the heat and stir in the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper.
Scrape the bechamel into the skillet with the chicken and stir to combine.
This is your creamy chicken filling.
Pour the creamy chicken filling into the prepared baking dish and spread it into an even layer.
Evenly spread the stuffing on top.
Let it sit for a few minutes before serving.
Once baked, the leftovers will keep for up to 4 days in the fridge.
