Ingredients:
- 1 tbsp (15 ml) Olive Oil or Unsalted Butter
- 1 Small Yellow Onion, finely chopped (approx. 100g)
- 2 Celery Stalks, finely chopped (approx. 100g)
- 1 tsp (5 ml) Dried Thyme
- ½ tsp (2.5 ml) Black Pepper, freshly ground
- 700 g (1.5 lbs) Cooked Chicken, shredded or cubed
- 1 (300 g / 10.5 oz) Can Cream of Chicken Soup
- 120 ml (½ cup) Chicken Stock (low sodium)
- 120 g (½ cup) Sour Cream or Cream Cheese (softened)
- 120 g (1 cup) Sharp Cheddar Cheese, grated
- Pinch Sea Salt
- 140 g (5 oz) Boxed Dried Herb Stuffing Mix
- 120 g (½ cup) Unsalted Butter, melted
- 240 ml (1 cup) Hot Chicken Stock
- 1 tsp (5 ml) Dried Sage
Instructions:
- Preheat oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
- Heat oil or butter in a medium skillet over medium heat. Add the chopped onion and celery. Cook gently for 5–7 minutes until softened and translucent, but not browned. Stir in the thyme and pepper.
- In a large mixing bowl, whisk together the Cream of Chicken Soup, chicken stock, and sour cream (or softened cream cheese) until smooth.
- Fold the shredded cooked chicken and the sautéed aromatics (onion/celery mixture) into the sauce base. Stir well to ensure the chicken is evenly coated.
- Spread the chicken mixture evenly into the prepared baking dish. If using, sprinkle half of the grated cheddar cheese over the top of the filling layer.
- Melt the unsalted butter in a small bowl.
- In a separate medium bowl, combine the dried stuffing mix, melted butter, dried sage, and hot chicken stock. Stir until the liquid is just absorbed (the mixture should be moist but crumbly, not soggy).
- Gently sprinkle and pat the prepared stuffing mixture evenly over the top of the creamy chicken layer.
- Place the casserole in the preheated oven. Bake for 30–35 minutes, or until the filling is bubbling hot and the stuffing topping is deep golden brown and crisp.
- Remove the casserole from the oven and allow it to rest for 5 minutes before serving.