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Comforting Chicken Casserole

 Comforting Chicken Casserole
If you’re looking for a dish that’s sure to satisfy your group, you can’t beat this hearty casserole, with layers of chicken and homemade stuffing. —Pat Price Cook, Mission Viejo, California
12 ServingsPrep: 1-3/4 hours + cooling Bake: 1 hour


  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3 quarts water
  • 1 large onion, chopped
  • 2 celery ribs, coarsely chopped
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups unseasoned stuffing cubes
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon rubbed sage
  • 1/2 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • SAUCE:
  • 1/2 cup butter, cubed
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 eggs, beaten


  • In a soup kettle, combine the first seven ingredients. Bring to a
  • boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until

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Comforting Chicken Casserole (continued)

Directions (continued)

  • chicken is tender.
  • Remove chicken from broth. When cool enough to handle, remove meat
  • from bones; dice and set aside. Strain broth and skim fat; discard
  • onion, celery and bay leaf. Set aside 6 cups broth for sauce.
  • In a large bowl, combine stuffing cubes, parsley and sage. Saute
  • celery and onion in butter until tender. Add to stuffing mixture and
  • mix well; set aside.
  • In a large saucepan, melt butter. Whisk in flour, salt and pepper
  • until smooth. Gradually add reserved broth; bring to a boil. Reduce
  • heat; cook and stir for 2 minutes. Remove from the heat. Stir a
  • small amount into eggs; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer.
  • In a greased 13-in. x 9-in. baking dish, layer half of the chicken,
  • stuffing and sauce. Repeat layers. Cover and bake at 350° for 45
  • minutes. Uncover; bake 15-20 minutes longer or until a knife comes
  • out clean. Yield: 12 servings.
Nutritional Facts: 1 serving (1 cup) equals 373 calories, 20 g fat (9 g saturated fat), 176 mg cholesterol, 727 mg sodium, 27 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.