Ingredients:

  • 1 tbsp Olive Oil
  • 2 tbsp Unsalted Butter (for aromatics)
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 4 cups Cooked Chicken Breast or Thigh, shredded or cubed
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • Salt and Freshly Ground Black Pepper, to taste
  • 4 tbsp Unsalted Butter (for sauce)
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk, warmed slightly
  • 1 cup Chicken Stock (low sodium preferred)
  • 1/2 cup Double Cream (Heavy Cream)
  • 1 tsp Dijon Mustard
  • 1/4 cup Fresh Parsley, chopped
  • 1 box Premium Sage and Onion Stuffing Mix (approx. 170g)
  • 1/2 cup Hot Chicken Stock (for stuffing)
  • 4 tbsp Unsalted Butter, melted (for stuffing)

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease the 9x13 casserole dish. Ensure chicken is cooked and shredded/cubed.
  2. In a large skillet, melt 2 tbsp butter and olive oil. Add diced onion and celery. Cook over medium heat for 5-7 minutes until softened and translucent.
  3. Stir in the pre-cooked chicken, dried thyme, and garlic powder. Season generously with salt and pepper. Set aside.
  4. In a medium saucepan, melt 4 tbsp of butter. Whisk in the flour and cook for 1 minute until a smooth paste (roux) forms, cooking gently to achieve a pale blonde color.
  5. Gradually whisk in the warm milk, then slowly whisk in the chicken stock. Bring the mixture to a gentle simmer, whisking occasionally, until thickened.
  6. Reduce heat to low. Stir in the heavy cream and Dijon mustard. Taste and adjust seasoning. Stir in the fresh parsley. Do not allow the sauce to boil after adding the cream.
  7. Pour the cream sauce over the chicken and aromatic mixture in the skillet. Stir gently until completely coated. Pour the entire filling mixture into the prepared casserole dish, spreading evenly.
  8. In a medium bowl, combine the dry stuffing mix with the 1/2 cup of hot chicken stock and the 4 tbsp of melted butter. Mix just until moistened.
  9. Evenly distribute the moist stuffing mixture over the chicken filling, covering the entire top. Press lightly to adhere.
  10. Bake for 30–35 minutes, or until the filling is bubbling hot throughout and the stuffing topping is deep golden brown and crunchy.
  11. Remove from the oven and allow to rest for 5–10 minutes before serving. This allows the sauce to set up nicely.