Chicken And Stuffing Casserole

Sharing is caring!


  • 1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken
  • 2 Tablespoons butter
  • 2 cloves garlic, chopped
  • 2 Tablespoons flour
  • 1 cup warm chicken broth
  • 1/2 cup warm milk
  • 8 oz. Sour Cream
  • 1-2 cups thawed frozen vegetables of choice
  • 1/2 cup shredded cheese. I use cheddar but Swiss would be amazing if my husband liked it!
  • 2 cups stale bread cubes
  • 2 teaspoons desired herbs (such as parsley, sage and thyme)

Directions :

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, melt butter over medium heat. Add in garlic and cook until fragrant. Stir in flour and cook until slightly golden brown. Slowly whisk in milk and 1/2 cup broth. Simmer until it reaches a light boil and begins to thicken a bit. Stir in sour cream, chicken, vegetables and cheese. Add mixture to prepared casserole dish.

In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired. Place on top of casserole mixture.

Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken

Quick Tips:

Toss in some peas or onions.

Sprinkle some cheese on top.

Sharing is caring!

How to Brine a Turkey
Ingenious Kool Aids Hacks
No fridge necessities Items
Things You Should Never Put In The Microwave
Women stylish haircut
Scroll to Top