Chicken Stuffing Casserole Recipe
Ingredients (22)
- For the stuffing topping
- 5 tablespoons unsalted butter, divided
- 7 ounces day-old sourdough loaf, cut in 3/4- to 1-inch cubes (about 4 cups)
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 stalks celery, halved lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 medium yellow onion, chopped (about 1 1/4 cups)
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh sage leaves
- 1 1/4 teaspoons minced fresh thyme
- 1/2 cup low-sodium chicken broth
- For the creamy chicken filling
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, chopped (about 1 1/4 cups)
- 1 large carrot, trimmed and chopped (about 1 cup)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup frozen peas, thawed
- 1/3 cup chopped fresh flat-leaf parsley
- 2 pounds (about 4 cups) shredded cooked chicken
- 2 cups whole milk
- 1/4 cup all-purpose flour
Directions
Learn how to make this recipe at Simply Recipes
Ingredients (5)
- 1.5 oz. Bulleit Bourbon or Crown Royal Deluxe Whiskey
- 0.5 oz. Maple Syrup
- 2 dashes Aromatic Bitters
- Orange Twist Garnish
- Cherry Garnish
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