This is so good! Pure comfort food at its finest. Earlier today I made chicken stock and saved all the chicken meat from the carcasses after it cooked. Pretty thrifty, and normally I get a good amount of chicken meat off the bones. I love doing this! That lovely chicken meat you might have thrown away just became another meal … chicken and rice, chicken soup, chicken pot pie, white chicken chili, chicken enchiladas, or this chicken casserole. So easy to do and very yummy!
2-3 cups cooked, chopped chicken (or turkey)
1 cup chicken stock, divided
1/2 large loaf of white sandwich bread, torn into small pieces (about 12 pieces with crust)
1/2 onion, chopped
1 stalk celery, diced
2-3 tsp. poultry seasoning
1/2 stick butter, melted
salt and pepper to taste
Preheat oven to 350. Spray a 9 x 9-inch baking dish with cooking spray. Place chopped, cooked chicken in the baking dish; add 1/2 cup chicken stock. In a large bowl, mix torn bread with onion, diced celery, poultry seasoning, melted butter, salt & pepper, and remaining 1/2 cup chicken stock, stirring until well combined. Spread stuffing evenly over chicken/stock mixture. Cover and cook 30 minutes; uncover and cook an additional 15 minutes. Remove from oven and let sit 15 minutes before cutting. Serve with gravy if desired.
*Note – Use Cornbread stuffing or Stove Top stuffing if preferred.
Yield: 4-6 servings