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Chicken and Stuffing Casserole
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Ingredients
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Step by step
Method
5 steps
- 1
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Melt the butter in a skillet over medium heat, then cook the onion, celery, and diced sausage for about 5 minutes, until the vegetables soften. Set the mixture aside.
- 2
Cut the chicken into bite-size pieces and spread it across the baking dish. Season with salt and pepper. Stir the cream of chicken soup, sour cream, milk, thyme, and sage in a bowl until smooth, then spread it over the chicken.
- 3
Scatter the thawed green beans over the sauce. Push a few into the sauce if you want them softer; left on top, they keep more of a bite.
- 4
Stir the stuffing mix with the broth and the cooked onion, celery, and sausage. Spread the stuffing over the casserole in an even layer without packing it down.
- 5
Cover and bake 40 minutes. Remove the cover and bake 5 minutes more, until the top is lightly crisp and the chicken in the center reaches 165°F. Rest 5 minutes before serving.