Throwback Thursday, Thanksgiving Casserole
This casserole is a shortcut way to enjoy Thanksgiving any time
It’s chicken, vegetables and stuffing all in one
Pair it with a crisp green salad and dinner is ready!
A taste of Thanksgiving with a few simple ingredients~
Stove Top Stuffing, Cream of Mushroom Soup,
sour cream, sherry, chicken, onion, carrots and celery
Put the chicken in a large pot of water with carrots and celery
Bring to a boil, then cover and turn heat to low
Cook for 1 hour
Combine the can of Cream of Mushroom Soup
with the sour cream and sherry* in a mixing bowl
*you can substitute chicken broth, reserved broth,
or white wine for the sherry if desired
Place onion in a skillet with butter and olive oil
Saute over medium heat until soft, about 5 minutes
Remove chicken and vegetables from their pot
Reserve the broth for future use if desired
Chop the carrots and celery and shred chicken
add them to the pan with the onions
Put a thin layer of sauce in the bottom of an 8″ x 8″ casserole dish
and put the chicken mixture on top
Prepare stuffing mix per package directions
Put the remaining sauce on top of chicken and then add the stuffing
This casserole can be covered and put in the refrigerator
for up to 48 hours before baking if desired
Bake covered at 350 degrees for 30 minutes
Uncover and continue to bake until heated through and bubbly,
about 15 minutes
You can also use this formula with your actual leftovers
from Thanksgiving~
homemade stuffing, roasted turkey,
green bean casserole, sweet potato casserole,
mashed potatoes or any creamy element
You might need to add some chicken broth or wine,
or a little of this Cream of Mushroom Soup sauce,
depending on your choice of leftovers
The key here is to have a creamy element to hold everything together
Thanksgiving Casserole
Equipment
- 1 8" x 8" casserole dish
Ingredients
- 2 boneless chicken breast or 4 cups shredded cooked chicken or turkey
- 4 whole carrots scraped and cut in large pieces
- 3 celery stalks cut in 1/3s
- 1 large onion diced
- 1 T butter
- 1 T olive oil
- 1 pkg. Stove top Stuffing or 3 cups prepared stuffing
- 1 can Cream of Mushroom Soup
- 1 cup sour cream
- 1/4 cup cooking sherry white wine or chicken broth
- salt and pepper
Instructions
- Place chicken in a medium sauce pan with carrots and celery. Bring to boil. Cover and reduce heat to low. Cook for one hour or until chicken is done.
- Saute onion in butter and olive oil until soft
- Remove chicken and shred. Reserve broth for future use or for adding to sauce.
- Chop vegetables and add to onion in skillet. Add chicken to vegetables in skillet and stir to combine. Season with salt and pepper.
- Mix sour cream with soup and liquid. Spread a little sauce in the bottom of a greased 8″ x 8″ baking dish.
- Top with chicken and vegetables. Spread sauce over all.
- Prepare stuffing mix per package directions and place on top of sauce. Cover and refrigerate up to 48 hours.
- Bake at 350 covered for 30 minutes. Uncover and continue baking until hot and bubbling, 15-20 more minutes. Makes 4 large servings
Notes
Enjoy Thanksgiving any time or use this recipe
for your own Thanksgiving leftovers!
I will be joining these fabulous parties and blogs
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch /Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
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It’s easy to prepare the result is a comforting and delicious meal in no time!
Yes! Thanks Angie~
Looks like a wonderful Sunday Supper recipe, Helen.
Thank you Bernadette
Sounds so tasty Jenna and especially quick if you used a rotisserie chicken from the grocery store! Happy Thursday! 🍂🧡
Thanks Mary, gobble gobble!
Jenna, this reminds me of a dish my Mother used to make and it was always so delicious! November is a month for comfort food. Thank you for this keeper recipe. Stay warm, 25 degrees here this morning🦃🧡
So cold for early November, we need comfort food for sure!!
This one is definitely a keeper, Jenna. It looks hearty, warming, and all those good flavors. You can bet this will be on my table this season.
Thanks Jeanie, it’s a good one!
Oh what a great idea! I’m so thankful.
Thanksgiving any time!
Well THIS looks fabulous – what a great idea! I can’t wait to try it. Thanks!
Thanks Barbara, not very fancy, but very yummy!
That sounds delicious and so nice and easy too.
Yes, so easy, thanks Joanne!
This sounds especially good for someone who wants the Thanksgiving dinner flavors without cooking a huge bird and all the trimmings.
Yes, it’s Thanksgiving all in one dish any time you want!
I love your comfort food recipes and this one is another winner!
Thanks Mary!
Jenna, this looks amazing! My mouth is watering just reading the recipe. It sounds so simple! Why did I not buy chicken breasts when I was at the grocery store? I am definitely going to try this. I can hardly wait! Thanks for sharing.
Thanks Pattie, it’s Thanksgiving in a casserole dish! I hope you enjoy!
Well just yum!! An easy and delicious meal – Visiting from the Sundays on Silverado party. Have a great week!
Thanks Helen! I linked this post at your party too~
Oh, this looks perfect as you’ve written it, but also perfect for those Thanksgiving left-overs that can sometimes be hard to use up when you’ve tired of turkey sandwiches lol, although I’d definitely have to make new stuffing because there is never any of that left over here. What a wonderful recipe!
Thank you Kim, all the flavors of Thanksgiving in one casserole!
This looks so good, Jenna, and what a great way to have a festive meal any time! I’ll be featuring this today at Thursday Favorite Things. 🙂
Thank you so much Pam!
I would love this anytime of the year, Jenna!
Yes, Thanksgiving any time! Thanks Kitty~
This looks like an anytime of the year delicious meal!! Thanks for sharing at the What’s for Dinner party – hope your week has been great and we see you again tomorrow!
Thanks so much Helen~
We sure enjoy featuring your awesome post this week on Full Plate Thursday, 667! Thanks so much for sharing with us and hope you come back to see us again, real soon!
Miz Helen
Thanks so much Miz Helen!