Chicken and Stuffing Casserole!

This Chicken and Stuffing casserole is a family favorite. Why? It is delicious, easy to make, and you can always use leftovers for lunch the next day or dinner the following evening. This recipe is perfect for hosting a dinner party or bringing dinner to friends.


1 lb. boneless/skinless chicken bosoms, beat to even thickness and cut into 1″ blocks, or 1 lb. destroyed cooked chicken

2 Tablespoons margarine

2 cloves garlic, slashed

2 Tablespoons flour

1 cup warm chicken juices

1/2 cup warm milk

8 oz. Harsh Cream

1-2 cups defrosted solidified vegetables of decision

1/2 cup destroyed cheddar. I use cheddar however Swiss would astound if my better half enjoyed it!

2 cups stale bread blocks

2 teaspoons wanted herbs, (for example, parsley, sage and thyme)


Preheat broiler to 350 degrees F and set up a goulash dish with cooking splash.

In a medium pan, soften spread over medium warmth. Include garlic and cook until fragrant. Blend in flour and cook until marginally brilliant dark colored. Gradually speed in milk and 1/2 cup stock. Stew until it arrives at a light bubble and starts to thicken a bit. Blend in acrid cream, chicken, vegetables and cheddar. Add blend to arranged goulash dish.

In a different bowl, consolidate bread solid shapes, remaining juices (ought to be 1/2 cup) and seasonings as wanted. Spot over goulash blend.

Prepare revealed for 30-45 minutes until chicken is cooked through (if utilizing crude chicken), or until warmed through and percolating if utilizing cooked chicken.

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