Hello, October. Hello, too many leaves to rake up and not leaving the house without a sweater. And, hello, comfort food. Because, don’t you turn to warm, cozy casseroles when the weather turns chilly?
This casserole reminded me of chicken pot pie – with a lovely stuffing topping instead of a pie crust.
Chicken and Stuffing Casserole
(from Coffee and Cannolis)
Serves 4
1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes
2 T. butter
2 T. butter
2 cloves garlic, chopped
2 T. flour
1 c. warm chicken broth
1/2 c. warm milk
8 oz. Sour Cream
1-2 c. thawed frozen vegetables of choice
1/2 c. shredded cheese (I used cheddar)
2 c. stale bread cubes
2 t. desired herbs (I used Italian seasoning)
Preheat oven to 350F degrees and spray a casserole dish with cooking spray.
In a medium saucepan, melt the butter. Add the garlic and cook for 60 seconds, until fragrant. Whisk in flour and cook until slightly browned. Slowly whisk in 1/2 cup of broth and the milk. Cook until lightly boiling and thickened. Stir in sour cream, chicken, cheese and vegetables. Add to casserole dish.
In a bowl, toss the bread cubes and remaining broth until all of the broth is absorbed. Toss with herbs. Place bread mixture over chicken mixture.
Bake for 45 minutes – 1 hour, uncovered, until chicken is cooked through.