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 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.