Cassies Creamy Chicken N Veggie Stuffing Bake

14
Cassie *

By
@1lovetocook1x

We've had some beautiful cool days here, so time to make a yummy casserole...My choice of veggies in this dish came from what I had on hand...feel free to switch them up...anything would be great in this dish...I threw things in as I went...I just love when an idea turns out so well...enjoy!


My own photos

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 - 6 easily
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • CRUST AND TOPPING

  • 1 - 14 oz
    bag, pepperidge farm herb stuffing mix - i used a whole bag, if you want to half the amount...just use 7 ounces and 1 stick butter and halve remaining ingredients
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • couple
    grinds black pepper
  • 1 c
    melted butter
  • 1/4 c
    parmesan cheese
  • FILLING

  • 1 - 2 Tbsp
    oil
  • 1 lb
    fresh asparagus, tough ends removed, cut into bite sized pieces and blanched in salted water for about 5 minutes - then drained and rinsed with cold water - or use 14 ounces frozen asparagus or broccoli - thawed
  • 2 lb
    boneless, skinless chicken breasts - poached and shred into bite sized pieces
  • 6 - 7
    baby carrots, sliced thin
  • 2 - 3 clove
    garlic minced
  • 2 stalk(s)
    celery, sliced thin
  • 1 small
    onion cut in half and then sliced into thin wedges or chopped
  • 2 - 14 oz
    cans - cream of chicken soup
  • 1 - 8 oz
    cream cheese softened and cut into cubes
  • 1/4 tsp
    poultry seasoning
  • 1/4 tsp
    ground sage
  • 1/4 - 1/2 c
    milk
  • 1/4 c
    grated parmesan cheese

How to Make Cassies Creamy Chicken N Veggie Stuffing Bake

Step-by-Step

  1. Preheat oven to 350 degree F.

    Spray a 9 x 13 baking dish with non stick cooking spray. Set aside.
  2. Make your stuffing mixture by pouring crumbs in a large bowl. Season the crumbs with onion and garlic powder, cracked black pepper,toss together.

    Add the melted butter and mix well.

    Press 3/4 of the crumbs evenly into the bottom of prepared dish. I pat it down with the bottom of a glass. Sprinkle with Parmesan and set aside.
  3. In a medium sauce pan over medium heat; stir the soups, cream cheese cubes, seasonings and milk together. Heat through, stirring often until the cream cheese is melted and thoroughly blended. Pour this mixture into a large bowl and set aside.
  4. In a small skillet with 1 - 2 tablespoons of oil, saute the onions, carrots, garlic and celery until softened.

    Pour this mixture, along with blanched asparagus into the soup mixture and blend well.
  5. Carefully spread the chicken mixture over the bread crumbs that you spread in baking dish. Sprinkle with Parmesan cheese. I then gave it a couple grinds of black pepper.
  6. Top with remaining crumbs. Cover with foil for the first 35 minutes, then remove foil and remain baking until bubbly and golden.

    Next time I make this, I think I'm going to just add a bag of mixed veggies...an option and no browning or precooking would be necessary, just thaw them out. I would still add onion and garlic though...everything is better with them...:)
  7. Enjoy!

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