Store-bought stuffing gets a homemade feel when it’s paired with fresh ingredients. This Chicken and Stuffing Casserole is an easy way to turn a simple side dish into an effortless weeknight meal. Preparing an herbaceous cream is the easiest way to infuse the stuffing mixture with some freshness, and it adds some texture to the stuffing. Meanwhile, sautéed onions and celery make the casserole taste more homemade. The stuffing mixture can be covered and chilled up to one day before cooking, in case you have the time for a head start. You can modify this casserole to your own tastes or what you’ve got in the fridge; We recommend turkey, Swiss cheese, and spinach in the cream sauce.
How to Make It
Preheat oven to 375°F. Melt 2 tablespoons of the butter in a large skillet over medium-high until sizzling. Add onion and celery; cook, stirring occasionally, until softened, about 8 minutes; transfer mixture to a large bowl.
Add 2 tablespoons of the butter to skillet, and melt over medium-high. Add mushrooms and 1/4 teaspoon of the salt; cook, stirring occasionally, until browned, about 7 minutes. Add cream and fresh herbs; bring just to a boil over high. Reduce heat to medium; simmer, stirring often, until cream is reduced and thick enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat; stir in chicken, vinegar, and remaining 3/4 teaspoon salt. Set aside.
Microwave remaining 1/4 cup butter in a small microwavable bowl on HIGH until melted, about 40 seconds, stirring every 20 seconds. Add melted butter, stuffing mix, and stock to onion mixture in bowl; toss until stuffing is moistened. Gently fold in chicken-cream mixture. Spoon mixture into a 13- x 9-inch baking dish coated with cooking spray; cover with aluminum foil. Bake in preheated oven until stuffing is hot, about 20 minutes. Uncover; continue baking until top is lightly browned and crisp, about 20 minutes. Serve.