Cornbread and Chicken Holiday Casserole

Sometimes you just want those holiday, cozy feels after a long, hard day. This one will do the trick! You can start with a fresh cooked chicken or buy a couple cans of broth and a rotisserie chicken. Either way yields an amazing dinner your family will love!

Ingredients

  • Casserole
  • 4 cups pulled chicken (homemade or rotisserie)
  • 2 tbsp butter
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1/4 cup diced carrot
  • 14.5oz chicken broth
  • 10.5oz can cream of chicken soup
  • 10.5oz can cream of mushroom soup
  • 12oz bag Pepperidge Farm Cornbread Stuffing
  • 1 tbsp dried sage leaves,optional
  • Chicken Gravy
  • 3 tbsp butter
  • 1/3 cup flour
  • 3 cups chicken broth
  • salt & pepper to taste
  • Recipe

    Preheat the oven to 350°F and butter a 13”x9” baking dish. In a small skillet on medium heat, melt butter. Sauté the celery, onion, and carrot until tender, about 5-7 minutes. Season with salt and pepper, turn off the heat, and set aside. In a large mixing bowl, whisk together chicken broth, cream of chicken soup, and cream of mushroom soup until blended well. Add the sautéed veggies, chicken, cornbread stuffing, and sage. Fold until well combined, then pour into the prepared baking dish. Bake for 40 minutes. Meanwhile, for the gravy, in the same pan used for the veggies, melt butter on medium heat. Whisk in the flour and cook until it turns slightly brown, about 1 minute. Slowly pour in the chicken broth and whisk until combined and slightly thickened. Add salt and pepper to taste. Serve over slice of chicken casserole.

    Approximate Nutrition Information for 1/8 slice and 2 tbsp gravy (serves 8): 354 calories, 12g fat, 42g carbs, 20g protein

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    Sometimes you just want those holiday, cozy feels after a long, hard day. This one will do the trick! You can start with a fresh cooked chicken or buy a couple cans of broth and a rotisserie chicken. Either way yields an amazing dinner your family will love!