Name: Chicken and Stuffing Casserole
Prep time: 40 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 2 boneless, (skinless chicken breasts); salt and (pepper); 1/4 teaspoon dried thyme; 1 carrot; 2 celery stalks, (1 stalk diced); 1 yellow onion (cut in half, one half diced); 6-8 mushrooms sliced; 1 tablespoon olive oil; 1 can cream chicken soup; 1/4 cup mayo; 1/2 cup milk; 4 cups stuffing mix, (I used Pepperidge Farm); 2 tablespoons butter, (melted); 1/2-3/4 cup reserved chicken broth from poaching chicken; salt and pepper

Chicken Casseroles are one of my favorite dinners to cook during the cold weather months. They’re comforting, satisfying, and usually a very economical way to feed a family. Plus they are great for using up leftovers and become wonderful leftovers themselves. Some of my favorites are Sandy’s Chicken, Chicken Cobbler, and Chicken Cornbread Casserole.

This recipe for Chicken and Stuffing Casserole uses a method for poaching chicken that I really love. No need to worry about rubbery, overcooked chicken. Add just enough water to the pot to cover the chicken, bring to a boil, and simmer 2 minutes. Cover, remove from heat, and let sit 30 minutes and then drain (but reserve the liquid). The chicken really picks up the flavor of whatever herbs, spices, and vegetables you add to the liquid. In this case celery, carrot, onion, and thyme.

You could also use rotisserie chicken or even leftover turkey for this casserole.

A can of cream of chicken soup, some milk, and a little mayo make for a super creamy and moist casserole.

Chicken and Stuffing Casserole can be assembled the night before and covered and refrigerated. Just add 5 minutes or so onto the cooking time.