Chicken and Stuffing Casserole
Baked casserole layering poultry, bread stuffing, and savory broth. Assembled and baked until the top is golden and the filling is hot throughout.
Ingredients
Method
Preheat oven to 375°F. Dice the onion, celery, and carrot into small pieces.
Cut or shred the chicken breast into bite-sized pieces; set aside. Cube the bread into 1-inch pieces.
Melt butter in a large bowl. Add diced vegetables, beaten eggs, poultry seasoning, parmesan, parsley, salt, and pepper; mix well.
Stir in the bread cubes and chicken pieces until evenly coated and combined.
Pour the chicken broth over the mixture and gently toss until the bread is partially moistened but not soaked (some dry spots are fine).
Transfer the mixture to a 9x13 inch baking dish, spreading it into an even layer.
Bake uncovered at 375°F for 40–45 minutes, until the top is golden brown and a knife inserted into the center feels hot.
Remove from oven and let rest for 5 minutes. Scoop into bowls and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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