Everybody needs a really great chicken casserole dish in their repertoire, like a homey creamy casserole, brimming with chicken and vegetables, topped with a savory, crispy, onion and celery stuffing. One that is their hands-down-favorite that everyone loves to eat and is easy to make. One that is sheer comfort food. One that puts a smile on everyone’s face when they smell the wonderful aroma of it cooking in the kitchen or coming to their table.
It’s that aroma you love about Thanksgiving and Christmas. One that is full of homey smells and flavors, and makes a cold winter evening chill go away and warms you all over. One that makes grown men hope you doubled the recipe. One that makes you feel like you just got a great big hug from your mom or favorite aunt. One that if you have been away from home for a long time, like our service men and women, and you finally get back home and open the front door, and smell what’s baking in the oven, will bring tears to your eyes. One that says, “Home!”
Well folks, this is it.
This is my easy “Go-to” recipe to take to Potlucks, sick people (it even makes them well—or at the very least, feel much better!), families with new babies (like my daughter’s family), new neighbors that just moved in (who may suddenly want to become your best friend), and last but not least– your very own family. It’s a real husband and children pleasing one, for you can change out the vegetables for the ones your family likes best. They will love it, and love you even more for making it for them, and it will quickly be all gone!
Like a lot of great casseroles, it has both meat and vegetables, so it can be, in a pinch, dinner in one dish. Or you can add a salad, rolls and a dessert if you wish. So what makes it so great you ask? It is the easy “schmeasy” stuffing topping. And if you are in a really big hurry with no time to chop and sauté the onions and celery that go in it, you can just substitute “Stove-top” stuffing mix, and it will still be pretty good, but not as great as it can be if you had done that one step. But we all do what we can, right?
I love the versatility of this dish, too, for you can use chicken or turkey, change the vegetables, it is easy to double the recipe, and if you use rotisserie chicken, it can be ready to eat in a flash! You can make it ahead of time, except for the baking.
If making ahead, I would advise you to fix the stuffing and put it in a separate zip lock type storage bag, and then add it to the casserole just before baking it, otherwise the stuffing may get soggy, and not crisp up during baking. You could even freeze it if you did it that way.
Wow, how much easier can it get when company is coming and you will have dinner already made, or most of it anyway. There is always so much to do to get the house and food ready. Would it make your life easier to make and freeze it ahead of time?
Let me know what you think.
½ cup butter 1 medium onion, diced 2 ribs celery, diced ½ -14 oz. package Pepperidge Farms Herb Seasoned Classic Stuffing 1-12 to 16 oz. package frozen vegetables (mixed, or peas/carrots) 2 pounds rotisserie chicken meat, cut into bite sized pieces 1 can cream of chicken soup 1¼ cups chicken broth Try out our Creamy Chicken Casserole Recipe and post your results below in the comments…
How to make a Creamy Chicken Casserole
½ cup butter
1 medium onion, diced
2 ribs celery, diced
½ -14 oz. package Pepperidge Farms Herb Seasoned Classic Stuffing
1-12 to 16 oz. package frozen vegetables (mixed, or peas/carrots)
2 pounds rotisserie chicken meat, cut into bite sized pieces
1 can cream of chicken soup
1¼ cups chicken broth
Try out our Creamy Chicken Casserole Recipe and post your results below in the comments…