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.
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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 8x8 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 8x8 casserole dish. Top with stuffing.
- Bake: Bake for 40 minutes, or until heated through and stuffing is lightly browned.
Servings: 4