Chicken and Stuffing Casserole
Easy comfort food make quickly. This chicken and stuffing casserole is made easy with leftovers too making it a frugal dinner option.
Servings: 4
Calories: 419kcal
Ingredients
- 2 Tablespoons butter
- 1 Cup diced sweet or yellow onion
- 2 ribs celery diced
- ½ teaspoon salt be careful with the salt if your gravy or stuffing is salty
- ¼ teaspoon black pepper
- 2 Cups chicken cooked & chopped (rotisserie works well)
- 18 ounces chicken gravy brown gravy or turkey gravy also okay
- 2 cups prepared stuffing
Instructions
- Preheat oven to 350.
- Melt butter in skillet over medium heat. Once butter is melted add onion and celery to skillet. Cook, stirring occasionally until just starting to soften, about 5-6 minutes. Season with salt and pepper. Stir in chicken and gravy. Continue to cook, just until warm; about 2-3 minutes.
- Spray an 8x8 or 9x9 baking dish with non-stick spray or rub with butter. Pour chicken mixture into baking dish. Top with stuffing.
- Cover with foil and bake 20 minutes. Remove foil and bake an additional 10-15 minutes uncovered.
- Serve warm with mashed potatoes, risotto, rice etc.
Notes
- Add vegetables - stir frozen mixed vegetables in before baking or whatever your favorite vegetable is. Carrots would work well as would green beans or peas.
- Make it richer - Stir a can of cream of chicken soup together with the gravy for a richer result.
- Use leftovers - This recipe also works well with Thanksgiving leftovers (turkey, stuffing & gravy.
- Serving suggestions: Serve with mashed potatoes, creamy rice or risotto and a side salad or vegetable.
Nutrition
Calories: 419kcal | Carbohydrates: 33g | Protein: 20g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1482mg | Potassium: 465mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1034IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg