Holiday Season Recipe Edition – Stuffing Casserole

Chicken & Savory Stuffing Casserole

stuffing casseroleThis time of year I am all about comfort food. Many of my favorite recipes are simple and packed with veggies. This recipe is a little different. A warm bubbly casserole that is fantastic served with roasted winter squash or one of your favorite winter vegetable side dish. (My favorite roasted root vegetables with honey. Yam, parsnip, carrot, shallot diced and roasted with honey and butter. YUM!) We are in a season of stretching our dollar a bit while not sacrificing healthy quality food so I use the leftover meat from our stewed chicken from yesterdays chicken vegetable soup. The recipe works just as well with cooked diced chicken breast or turkey.

Ingredients: • 4 cups diced cooked chicken • 1 ½ cup chicken broth • 1/2 cup butter, melted • 1 (10 1/2 ounce) can organic cream of mushroom soup • 1 (10 1/2 ounce) can organic cream of chicken soup • 2 cups savory stuffing mix • 1 yellow onion, diced • 2-3 celery stalks, diced

Directions: 1. Preheat oven to 350. 2. Sauté the onion and celery in the butter until tender. 3. Meanwhile pour the chicken and cream soups into a large baking dish and stir until mixed. 4. In a large bowl combine the broth, stuffing mix, celery and onion. Mix and pour on top of the chicken mixture. 5. Cover with foil and bake until bubbly, about 45 minutes.

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About Rachel

Owner @ Brown Box Organics.
This entry was posted in Celery, Onion, Uncategorized. Bookmark the permalink.

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