This is a great recipe to use any left over chicken! Made from scratch with onions, carrots, celery, and potatoes in a homemade roux, all topped with stuffing and baked to perfection! Your entire family will enjoy this casserole! It’s a classic, but still a great dinner served along with a delicious salad!
- 3 tablespoons olive oil
- 1 sweet onion, diced
- 1 rib celery, chopped
- 1 Yukon Gold potato, peeled and diced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1 cup half n half
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon nutmeg
- 1 (6 oz.) box stuffing mix, prepared as directed on the box (I used Stove Top and you will need butter and water)
- 2 1/2 cups cooked chicken meat, diced (I used Rotisserie chicken)
- 2/3 cup frozen peas
- Optional: fresh parsley or chives for garnish
Preheat oven to 375 degrees. Spray 9 x 11 inch casserole dish with non-stick cooking spray, set aside.
Heat oil in a large skillet over medium heat. Add chopped onions, celery, carrots, and potatoes. Cook until the onions and celery are soft and the carrots and potatoes start to soften, about 5 minutes. Place the vegetables in a bowl and set aside. Melt the butter in the same skillet. Whisk in 3 tablespoons of flour and cook for 2-3 minutes while whisking almost constantly, making a roux. Add the chicken broth and half and half alternating between the two, whisking until smooth. Add the salt, black pepper and nutmeg. Return the vegetables to the skillet and simmer until all the vegetables are just tender, about 3-4 minutes.
Meanwhile cook the stovetop stuffing mix according to package directions and cover to keep warm.
Add the chicken and peas to the skillet and cook for 2 minutes. Pour the chicken/vegetable mixture into the prepared baking dish. Spoon the cooked stuffing on top and cover the top using a fork to spread the stuffing around.
Bake in the oven for 25 minutes. If desired top with some chopped parsley or chives. Serve hot. Serves 6