Comforting Chicken Casserole Recipe

5 3 4
Comforting Chicken Casserole Recipe
Comforting Chicken Casserole Recipe photo by Taste of Home
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Comforting Chicken Casserole Recipe

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5 3 4
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 1-3/4 hours + cooling Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 1-3/4 hours + cooling Bake: 1 hour

Ingredients

  • 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
  • STUFFING:
  • 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 all-purpose flour
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 eggs, beaten

Directions

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 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.
Originally published as Comforting Chicken Casserole in Taste of Home April/May 2006, p37

Nutritional Facts

1 cup: 373 calories, 20g fat (9g saturated fat), 176mg cholesterol, 727mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 22g protein.

  • 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
  • STUFFING:
  • 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 all-purpose flour
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 eggs, beaten
  1. 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 chicken is tender.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Comforting Chicken Casserole in Taste of Home April/May 2006, p37

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Reviews forComforting Chicken Casserole

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katlaydee3 User ID: 3741999 159599
Reviewed Jul. 2, 2014

"Delicious! I made this exactly as written and served it with buttermilk biscuits and roasted asparagus."

MY REVIEW
ElaineMP User ID: 7134205 154975
Reviewed Jul. 13, 2013

"This recipe is perfect for a weeknight family dinner! Use chicken broth or stock as a substitution for water and add 1 tsp each garlic powder and lemon peel for an extra flavor boost."

MY REVIEW
ernie2sue User ID: 1291455 73615
Reviewed Mar. 18, 2013

"Very tasty, but would have enjoyed it more with some vegetables. Almost like a chicken pot pie without the crust."

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