A delicious way to use Thanksgiving leftovers
- 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
- 2 T chia seeds optional
- 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
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.
Chop vegetables and add to onion in skillet. Remove chicken and shred. Reserve broth for future use or for adding to sauce. Add chicken to vegetables in skillet and stir to combine. Add chia seeds and 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 spread over all. 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
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