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The other night, it was hot and I was tired, but dinner does not seem to cook itself so I looked at our menu and nothing was looking good. I then looked through the cupboards and came up with an idea.
Out of that idea Chicken and Stuffing Bake was created, and my family has added another dish to our list of favorites (well 3 out off 5 of us, which is a hit for our house of ultra picky eaters).
Chicken and Stuffing Bake
Ingredients
- 4 tbsp butter
- 4 tbsp flour
- 1 cup milk
- 1/2 tsp salt
- 1 cup chicken broth
- 3 cups cooked and cubed chicken
- 1 box stuffing
- 1/2 to 1 cup shredded cheese of your choice I used parmesan
Instructions
- In a medium sized pan, on medium heat, melt butter.
- Add in flour and stir
- Add in milk and stir
- Add in salt and stir
- Add in 1 cup chicken broth
- Allow to thicken just a bit.
- Set pan aside.
- Cook up stuffing box according to package directions
- Place the 3 cups chicken in a 9 by 12 pan.
- Pour pan of sauce on top
- Spoon stuffing on top
- Garnish with shredded cheese of choice (I used parmesan)
- Bake at 375 degrees for 20 minutes
My family loved it just as is served up with a side of veggies and salad, but I am thinking you could add in some chopped celery and onions for a bit more flavor if you wish.
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we make something very similar. . .it is one of my favorite comfort foods!
I have made something like this with canned soup. I like your version because I don’t always have the right soup on hand. I don’t know if I would have thought of using parmesan -bet that gives is a good flavor.
The parmesan did add flavor, and I use the butter, flour, milk and broth combo all the time as a replacement for creme of chicken soup.
This look like a great dish. I have made a similar casserole with leftover chicken, stuffing and gravy. I will have to give this recipe a try.
This looks yummy! I would love for you to link up with me every Wednesday at http://www.firsthomelovelife.com/2012/06/features-and-whats-cooking-wednesday-5.html
This recipe was a real hit…a few additions I made….I added about one cup of canned corn to the cooked stuffing mixture to stretch the meal….and a few drops of gravy master to color up and favor the gravy. After I lined the casserole with the chicken, I sprinkled drained, canned mushrooms over it. I served it with a spoonful of cranberry sauce!
These sound like amazing additions!