Essentially, this retro casserole is simple: a layer of chicken in creamy gravy and topped with boxed stuffing. But it’s so darn delicious and comforting, you’ll wonder: Why did we ever stop making it?
Recipe tags: chicken base, easy difficulty, main, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 tbsp | unsalted butter |
| 3 stalks | celery, diced |
| 1 | red bell pepper, diced |
| 1 | onion, diced |
| 4 tbsp | all-purpose flour |
| 3 cups | water, divided |
| 1 cup | heavy or whipping (35%) cream |
| 1 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 4 cups | chopped rotisserie chicken |
| 1½ cups | frozen corn |
| 2 8oz pkgs | dry stuffing mix (about 3 cups) |
Directions
Preheat oven to 400°F.
In large skillet set over medium heat, melt butter. Cook celery, red pepper and onion for 5 to 8 minutes or until softened.
Sprinkle with flour and cook, whisking, for 2 minutes. While whisking, gradually pour in 1 cup water and cream. Add 2 tsp Roasted Chicken Base. Continue to whisk for 2 to 3 minutes until mixture comes to a boil.
Stir in chicken and bring back to a boil. Reduce heat to medium-low. Cook for 8 to 10 minutes or until sauce thickens. Stir in corn and remove from heat.
In large bowl, whisk together 2 cups water and remaining 1 tsp chicken base. Add stuffing mix and toss until evenly coated.
Transfer chicken mixture to greased 13 x 9-inch baking dish. Top with stuffing mixture. Cover with foil.
Bake for 20 minutes. Remove foil and bake for 10 minutes or until stuffing is golden brown and filling is bubbling.
Tip: Flavor chicken filling with 1 tsp Cajun seasoning if desired.