There are two kinds of casseroles. One is the carefully curated kind made with love that you bring to grieving friends, family gatherings or neighborhood potlucks. The other is the kind where you throw all the ingredients into a dish, cover it with cheese and hope for the best because you're short on time.
This recipe tastes like the first casserole but is easy to make as the second. The tasty, filling interior screams “spent all day over a hot stove,” while the premade stuffing and cheesy, crispy topping satisfy the needs of the busy home cook. Prepare your palette for stuffing casserole!
Stuffing casserole
6
25 minutes
30 minutes
55 minutes
2 tablespoons olive oil
2 cups stuffing mix, divided
4 precooked boneless, skinless chicken breasts or rotisserie chicken, shredded.
2 ribs celery, chopped
1 carrot, chopped
1 onion, chopped
½ cup frozen mixed vegetables
2 teaspoons Worcestershire sauce
2 tablespoons flour
1 tablespoon dried thyme
Salt and pepper
5 cups chicken stock
4 tablespoons panko breadcrumbs
4 tablespoons Parmesan cheese
Preheat the oven to 350° Fahrenheit.
Drizzle the olive oil over a 9-by-13-by-2-inch casserole dish.
Spread half the stuffing mix across the bottom of the casserole in an even layer.
In a medium bowl, combine the shredded chicken, celery, carrot, onion, frozen vegetables, Worcestershire sauce, flour, spices and chicken stock.
Spread the chicken mixture in an even layer over the stuffing.
Top with the remaining stuffing.
Toss to combine the breadcrumbs and cheese; sprinkle over the top of the casserole.
Bake 30 minutes or until golden brown on top and bubbling around the edges. Allow to cool 5 minutes before serving.