Savory Chicken and Stuffing Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Pulled rotisserie chicken, fresh French bread, homemade corn bread, and sage sausage make this dish a step above the average boxed stuffing casserole. Ingredients:
1 (8 ounce) loaf soft french bread, cut into cubes |
1 pound pork sausage with sage |
2 cups diced celery |
1 large onion, diced |
2 tablespoons minced garlic |
1 (9x9 inch) pan cornbread, crumbled |
1 (10.5 ounce) can cream of chicken soup |
1 rotisserie chicken, boned and shredded |
1 sleeve buttery round crackers (such as ritz®), crushed |
2 eggs, beaten |
3 cups chicken broth, or as needed |
1/4 cup crushed buttery round crackers (such as ritz®), or as needed |
1 tablespoon melted butter, or as needed |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet.
2. Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.
3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet.
4. Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.
5. Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter.
6. Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.
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