Thanksgiving Casserole

Thanksgiving Casserole… Every year around fall I start daydreaming about Thanksgiving and that inevitably leads to me making what call, Thanksgiving Casserole! You can use a turkey breast or chicken – a rotisserie chicken is an even quicker and easier option.

One thing that gives this meal an extra homemade feeling, despite using stuffing in a box, is sauteeing some celery, onions, mushrooms, and garlic.

This is a way to have a Thanksgiving-ish meal while being crazy busy and needing dinner to be ready in 40 minutes.

When this comes out of the oven piping hot, it’s one of my favorite fall moments. The creamy chicken and savory stuffing on top it’s the perfect fall casserole, it’s an ultimate fall comfort food dinner.

Thanksgiving Casserole

When this comes out of the oven piping hot, it’s one of my favorite fall moments. The creamy chicken and savory stuffing on top it’s the perfect fall casserole, it’s an ultimate fall comfort food dinner.

Print Recipe

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Total Time:1 hour hr

Ingredients

Base:

• 1 whole rotisserie chicken shredded (approximately 3 cups) OR Cooked Turkey/Chicken Breast
• 3 tablespoons salted butter
• 1/2 large onion finely diced
• 3 celery stalks finely diced
• 1/2-1 Cup mushrooms finely chopped
• 3 cloves garlic minced
• 1 C bag frozen mixed vegetables
• 1/4 t garlic powder
• 1/4 t dried thyme
• 1/2 t black pepper
• 1 10.5-ounce can cream of chicken soup
• 1/2 C sour cream
• 1 T Worcestershire sauce

Stuffing:

• 1 6-ounce package of stuffing mix (If you are putting this in a larger casserole dish you may want 2 packages of stuffing mix. I used a square 8×8 dish)
• 1 1/2 C water/chicken broth If using 2 packages, you need 3 C
• 1/2 C salted butter

Instructions

• Preheat oven to 375°F (190°C).
• Sauté vegetables: In a skillet, sauté onion and celery until onions are translucent. Add mushrooms and cook for a few more minutes, then add garlic and cook for one minute or until garlic is fragrant.
• Make the stuffing: In a medium saucepan, bring chicken broth and butter to a boil. Add stuffing mix and stir until evenly moistened. Remove from heat and cover. Let stand for 5 minutes.
• Combine filling ingredients: In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, sautéed vegetables, Worcestershire sauce, seasonings, and frozen veggies. Stir well.
• Assemble casserole: Spread the chicken mixture in an 8×8 casserole dish. Top with stuffing.
• Bake: Bake for 40 minutes, or until heated through and stuffing is lightly browned.

Servings: 4