Stuffing is not just for Thanksgiving, and this easy chicken and stuffing casserole is proof. It's packed with plenty of veggies, making this a healthy casserole you can feelF good about serving year-round.
Ingredients
- 6 cups cubed multigrain bread (1/2 inch; about 12 ounces)
- 1½ cups no-salt-added chicken broth
- 2 tablespoons cornstarch
- 4 tablespoons unsalted butter, divided
- 1 cup chopped yellow onion
- ½ cup chopped carrot
- ½ cup chopped celery
- 3 cups shredded cooked chicken breast
- 1 cup sour cream
- 1 teaspoon chopped fresh thyme
- 1 teaspoon poultry seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon ground pepper
Directions
- Preheat oven to 350°F. Arrange bread cubes in a single layer on a large rimmed baking sheet. Bake until evenly toasted and crisped, about 15 minutes. Let cool for about 10 minutes.
- Meanwhile, whisk broth and cornstarch in a small saucepan until smooth. Bring to a boil over medium-high heat, stirring often. Cook, stirring constantly, until thickened and glossy, about 1 minute. Pour into a large heatproof bowl; let cool for about 10 minutes.
- Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened, 5 to 8 minutes. Add to the broth mixture in the bowl along with chicken, sour cream, thyme, poultry seasoning, salt and pepper; stir until thoroughly combined.
- Measure 1 1/2 cups of the toasted bread cubes into a small bowl, and set aside. Stir the remaining bread cubes into the chicken mixture. Coat a 2-quart baking dish with cooking spray; spoon the chicken mixture into the baking dish.
- Place the remaining 3 tablespoons butter in a small microwaveable bowl; microwave on High until melted, about 30 seconds. Add to the reserved bread cubes and toss to coat. Sprinkle evenly over the chicken mixture.
- Bake until golden and bubbly, about 30 minutes. Let cool for about 10 minutes. Serve.