Savory Chicken and Stuffing Casserole recipe
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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 ¼ cup crushed buttery round crackers (such as Ritz®), or as needed 1 tablespoon melted butter, or as needed
Nutrition Info
- 538.4 caloriescarbohydrate: 44.3 gcholesterol: 122.5 mgfat: 27.1 gfiber: 3 gprotein: 27.8 gsaturatedFat: 8.3 gservingSize: -sodium: 1393.8 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Savory Chicken and Stuffing Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet.
Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.
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.
Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.
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.
Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.