Chicken and Stuffing Casserole
This is an easy and relatively quick chicken casserole. I got the recipe from my sister-in-law. It is very good for a weeknight dinner or a potluck event. If preferred, you can substitute homemade croutons for the stuffing mix. Additionally, you can add to or alter the seasonings to suit your tastes.
- 8 chicken thighs or other bone-in chicken pieces
- 1/4 cup (1/2 stick) butter, preferably unsalted
- 1/2 cup chopped onions
- 1/3 cup chopped celery
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- Salt and pepper to taste
- 1 package (7 ounces) unseasoned cubed stuffing mix
- 1 cup low-sodium chicken broth
Heat butter in large skillet over medium heat. Add chicken and brown on both sides. Remove and set aside. Add onion and celery to skillet and sauté until tender, about 8 minutes. Stir in remaining ingredients.
Preheat oven to 400° F. Grease or spray a 9x9-inch or similar-sized baking dish. Place stuffing mixture in bottom; place chicken pieces on top of stuffing. Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes.
Notes: Casserole can be frozen after baking and reheated, covered, in a 350° oven for about one hour or until hot.