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Sunday, August 23, 2015

Savory Chicken And Stuffing Casserole

Ingredients

  • Servings: 1
  • 1 (8 ounce) loaf soft french bread, cut into cubes
  • 1 pound lamb 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

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • 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.

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