Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Prepare the Stuffing:
In a saucepan, bring chicken stock and unsalted butter to a boil. Add the stuffing mix, stir well, and cover. Remove from heat and let stand for 5 minutes. Fluff with a fork before using.
Prepare the Casserole:
In a 12 inch skillet (preferably oven proof), melt butter over medium heat. Add flour and cook for 1-2 minutes. Gradually whisk in chicken stock and then add the milk, chicken bouillon cube, garlic powder, onion powder, celery salt, salt, and pepper. Continue to cook and stir until the sauce thickens and the bouillon cube is dissolved (1-2 minutes). Remove from heat.
Add the cooked chicken, and frozen vegetables, mix together with the sauce.
Preheat your oven to 375°F (190°C). If your skillet isn’t oven proof, transfer the mixture to a 9x13 inch (23x33 cm) baking pan.
Layer with the fluffed stuffing to cover the creamy chicken mixture.
Bake and Serve:
Bake the casserole uncovered in the preheated oven for 30 minutes, or until it's hot and bubbly and the top is crispy. You can place it under the broiler for a couple of minutes to crisp up the top if needed.
Let the casserole cool for a few minutes, then garnish with fresh chopped parsley before serving.
- For extra crispy stuffing, put the casserole under the broiler for a few minutes after it's heated through.
- Make this with a whole chicken! Here's what I did: I boiled a whole chicken in water with carrots, celery, onion, garlic, bay leaves, black peppercorns, parsley, and a cinnamon stick for about 30 minutes, or until it was done. I pulled the meat from the chicken. then strained the broth to use for the sauce and the stuffing.
- This is also a great recipe to use up leftover Thanksgiving turkey! Instead of the boxed stuffing, top the casserole with leftover holiday stuffing instead.
- Other stuffing flavors will work. Chicken stuffing is the most logical choice, but try this recipe with cornbread stuffing, turkey stuffing, savory herbs stove top, or traditional sage.
- The homemade sauce in this recipe is basically a replacement for cream of chicken soup. If you like, you can use 2 cans of condensed soup instead. Mix and match flavors to make things interesting too!
- Try adding a half cup of grated cheese to the sauce.
- Other frozen veggies, such as broccoli, bell peppers, cauliflower, or asparagus would be tasty in this chicken casserole too.
Calories: 359kcal | Carbohydrates: 32g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 682mg | Potassium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2153IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg