Tuesday, December 31, 2019

Stovetop Stuffing Chicken Vegetable Casserole

Had a request for this recipe which is great when you have leftover dressing. I said stuffing to my granddaughters the other day and they didn’t know what I was talking about. Any who, this recipe is super simple and ready in about 45 minutes. Serves 6


1 small onion, chopped
3 Tablespoons butter
1/2 cup fresh mushrooms, sliced or chopped
2 1/2 Tablespoons all-purpose flour
2/3 cup vegetable stock
1/3 cup milk
1/3 cup sour cream
2 cups frozen mixed vegetables
1 1/ lb chicken breast, cut into bite size pieces
4 cups homemade Stove Top stuffing, prepared according go directions, or 1 package store-bought
1 cup Shredded Cheddar cheese
Sea salt and pepper, to taste
1 teaspoon dry thyme
1 teaspoon dry garlic
1 tablespoon olive oil, plus some to grease baking dish


Sauté onion in butter on medium heat until soft. Add mushrooms and cook stirring occasionally for about 3 minutes. In a medium size bowl combine the flour with the vegetable stock, milk, dry seasonings and cream then pour it into mushroom mixture. Salt and pepper, to taste. Cook, stirring, until mixture thickens. Add frozen vegetables and cook until vegetables thaw, about 1-2 minutes. Transfer mixture into and greased 13x9" casserole dish.

In the same skillet add 1 tablespoon olive oil and sauté the chicken pieces on both sides, about 5-6 minutes (not completely done, they’ll finish when baking) then add them to the casserole dish on top of the vegetable mixture.

Top with prepared stuffing and sprinkle with shredded cheese. Bake in a preheated 400 F (200 C) oven for about 30 minutes or until chicken and vegetables are cooked through. Easy Peasy!

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