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Classic Chicken Stuffing Casserole

Classic Chicken Stuffing Casserole - recipe card
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A comforting and hearty casserole featuring shredded chicken, a creamy binder, and a crunchy, buttery stuffing topping. The filling is rich and savory with aromatics, while the top bakes to a golden, crispy finish, offering a satisfying contrast of textures.

Ingredients

Scale
  • 1 1/2 cups cooked chicken breast, shredded (about 2 medium breasts)
  • 2 tbsp unsalted butter (for the filling)
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup celery, finely diced
  • 2 tbsp all-purpose flour
  • 1 1/4 cups whole milk
  • 1/2 cup full-fat Greek yogurt
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 1 1/2 cups cubed day-old white bread (1/2-inch cubes)
  • 2 tbsp unsalted butter, melted (for the topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray. This size ensures the casserole is deep enough for a creamy interior and a generous crunchy topping.
  2. In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter until it foams and then the foam subsides, about 1 minute. Add the finely diced onion and celery, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Do not let them brown; you want a sweet, savory base without any burnt flavors.
  3. Sprinkle the 2 tablespoons of all-purpose flour over the softened vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and forms a roux that will thicken the sauce. The mixture should look pasty and smell slightly nutty.
  4. Slowly pour in the 1 1/4 cups of whole milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat; it will visibly thicken after about 2-3 minutes. You should see a few bubbles break the surface.
  5. Remove the skillet from the heat. Whisk in the 1/2 cup of full-fat Greek yogurt, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried sage until the sauce is smooth and creamy. The yogurt adds a subtle tang and extra creaminess without making the sauce too thin.
  6. Fold the 1 1/2 cups of shredded cooked chicken breast into the sauce until every piece is coated. Spread this chicken mixture evenly into the prepared baking dish. The filling should look thick and cohesive.
  7. In a small bowl, combine the 1 1/2 cups of cubed day-old bread with the 2 tablespoons of melted butter. Toss gently with a fork so each cube is lightly coated but not saturated. The butter helps the bread brown and become crispy in the oven.
  8. Evenly scatter the buttered bread cubes over the chicken filling, covering the surface completely. Press down very lightly with the back of a spoon to help the cube adhere to the sauce, but do not compact them—air gaps ensure crunchiness.
  9. Place the dish on the middle rack of the preheated oven and bake for 25-30 minutes, rotating once halfway through. The casserole is done when the filling is bubbling around the edges and the topping is deep golden brown and crispy. If the topping is browning too quickly after 20 minutes, tent loosely with aluminum foil for the remaining time.
  10. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes. This resting period allows the filling to set slightly, making it easier to serve neat portions without the sauce running. Serve warm.

Notes

Storage: Cover the cooled casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Freezing: Assemble the casserole completely but do not bake. Cover tightly with plastic wrap and a layer of foil, and freeze for up to 2 months. To bake from frozen, add 15-20 minutes to the bake time. Reheating: Reheat individual portions in a 350°F (177°C) oven for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). For microwave reheating, use 50% power in 30-second intervals, but note the topping will lose its crunch.

Nutrition

Keywords: chicken stuffing casserole, chicken casserole, stuffing casserole, easy weeknight casserole, comfort food casserole, baked chicken casserole, creamy chicken casserole, American casserole, holiday leftover casserole, chicken and stuffing bake

Find it online: https://copycatkitchenco.com/classic-chicken-stuffing-casserole/