Easy Leftover Chicken Casserole with Stuffing
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
-
Servings
6 -8
-
Calories
369 kcal
-
Course
Main Course
-
Cuisine
American
Easy Leftover Chicken Casserole with Stuffing
Report
This easy Chicken Casserole with Stuffing uses leftover veggies, chicken (or turkey) and stuffing from your holiday dinner to make an easy dinner to use up your leftovers.
Share:
Ingredients
- 4 tbsp butter
- 1 onion small, diced
- 3 celery sticks, diced
- 2 garlic cloves, minced
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 1 tsp black pepper ground
- 4 tbsp all-purpose flour
- 1 tbsp grainy mustard
- 1 1/2 tbsp chicken stock paste Better than Bouillon brand
- 1 tsp garlic base Better than Bouillon brand
- 2 cups water
- 2 cups milk whole
- 1 cup carrot If you don't have leftover carrots, use 2x medium carrots, diced, leftover cooked, diced
- 1 cup bean If you don't have other leftover vegetables, use 1 cup chopped fresh vegetables like beans, brussels sprouts or broccoli, leftover vegetables, chopped
- 1 cup Brussels sprouts
- 1 cup green peas
- 4 cups chicken cooked shredded
- 4-5 cups stuffing Note: If you don't have leftover stuffing, make our Stuffing Recipe, leftover cooked
Instructions
- Preheat the oven to 375F. Grease a 9x13 baking dish and set aside.
- Note: If you don't have leftover stuffing, make our Stuffing Recipe.
- In a large high sided skillet or pot melt the butter over medium-high heat. When melted, turn to medium heat and add the onion and celery (if using uncooked carrots and/or 1 cup other fresh vegetables, add them at this point too). Cook for 6-8 minutes, stirring occasionally, until softened and slightly browned.
- Add in the minced garlic, dried thyme, dried rosemary, salt, ground nutmeg and pepper and cook for 1-2 minutes, until fragrant.
- Add flour and stir to coat the vegetables. Add the Better Than Bouillon Roasted Turkey Base or Roasted Chicken Base and Roasted Garlic Base and Garlic Base, stir and then add the mustard and slowly pour in the water and whole milk, whisking until combined. Increase the heat to high and bring to a boil, once boiling, turn to medium-low heat and keep at a simmer, stirring often, until thickened, about 6-10 minutes.
- Once the sauce has thickened, turn the heat off and stir in the leftover carrots (if using) and other leftover vegetable of choice (if using) and shredded turkey or chicken.
- Spoon the pot pie mixture into the prepared baking dish and top with dollops of cooked stuffing.
- Bake for 25-30 minutes, until the filling is bubbly and the topping is golden brown. Let sit for 5-10 minutes before serving.
Notes
- If you don't have leftover stuffing, make our
- Stuffing Recipe
- .
- If you don't have leftover stuffing, make our Stuffing Recipe.
- If you don't have chicken stock paste, use chicken stock instead of water and add 1/2 tsp more salt.
- If you don't have the garlic base, add another minced garlic clove.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
32.9g
(11%)
Protein
25.7g
(51%)
Fat
14.5g
(22%)
Saturated Fat
6.5g
(33%)
Polyunsaturated Fat
1.6g
(9%)
Monounsaturated Fat
4.3g
(22%)
Cholesterol
76.8mg
(26%)
Sodium
960.2mg
(40%)
Fiber
2.2g
(9%)
Sugar
8.5g
(17%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 32.9g | 11% |
| Protein | 25.7g | 51% |
| Fat | 14.5g | 22% |
| Saturated Fat | 6.5g | 33% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 4.3g | 22% |
| Cholesterol | 76.8mg | 26% |
| Sodium | 960.2mg | 40% |
| Fiber | 2.2g | 9% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
