Savory Chicken and Stuffing Casserole

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SUZ911 0

"Pulled rotisserie chicken, fresh French bread, homemade corn bread, and sage sausage make this dish a step above the average boxed stuffing casserole."
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Ingredients

1 h 20 m servings 538 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1394 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

1

Used croutons instead of French bread, also added some dried sage, thyme, salt and pepper to the sausage/celery mixture because I couldn't find sausage with sage.