Throwback Thursday, Thanksgiving Casserole

the Painted Apron

3 years ago

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

A delicious way to enjoy Thanksgiving in a casserole or to use this recipe formula with your Thanksgiving leftovers

Course Main Course

Cuisine American

Keyword asparagus, bacon and chicken casserole, chicken and stuffing casserole, Thanksgiving, Thanksgiving casserole, Thanksgiving leftovers

Prep Time 20

Cook Time 45

Chicken & Vegetables 1

Servings 4

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

Note: substitute any leftover creamy casserole, such as green bean casserole, sweet potato casserole, macaroni and cheese, mashed potatoes etc. for the cream sauce if desired. Add broth if needed for moisture.

substitute turkey or ham for chicken if desired