Ingredients:

  • 10 oz (280 g) Boxed Savoury Stuffing Mix (Sage & Onion recommended)
  • 4 Tbsp (55 g) Unsalted Butter, melted
  • 1 ¼ cups (300 ml) Hot Chicken Stock (low sodium), for stuffing
  • 4 Tbsp (55 g) Unsalted Butter, for filling
  • 1 medium (150 g) Yellow Onion, finely diced
  • 2 stalks (100 g) Celery, finely diced
  • 1 medium (100 g) Carrots, finely diced
  • ⅓ cup (40 g) All-Purpose Flour
  • 2 cups (475 ml) Chicken Stock (low sodium), warm, for sauce
  • ½ cup (120 ml) Heavy Cream (Double Cream)
  • 3 cups (450 g) Cooked Chicken, shredded or diced (Rotisserie chicken works well)
  • 1 tsp Dried Thyme
  • ½ tsp Dried Sage
  • ¾ tsp Salt
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp (10 g) Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare the Stuffing Topping: In a bowl, combine the stuffing mix with the 4 Tbsp of melted butter and 1 ¼ cups of hot chicken stock, following package directions for consistency. Fluff gently; set aside.
  3. Build the Flavour Base: In a large heavy-bottomed pan, melt the remaining 4 Tbsp of butter over medium heat. Add the diced onion, celery, and carrots. Sauté gently for 6–8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  4. Create the Creamy Sauce (Roux): Sprinkle the ⅓ cup of flour over the sautéed vegetables. Stir constantly for 1 minute to cook the flour (the roux), ensuring there are no lumps. Gradually whisk in the 2 cups of chicken stock until the mixture is smooth and begins to thicken. Cook for 2–3 minutes until the sauce is bubbly and coats the back of a spoon.
  5. Finish the Filling: Reduce the heat to low. Stir in the heavy cream, dried thyme, and dried sage. Season generously with salt and pepper. Fold in the shredded cooked chicken until fully combined and coated in the creamy sauce. Remove the pan from the heat.
  6. Assemble: Pour the entire chicken filling mixture evenly into the prepared casserole dish.
  7. Top and Bake: Crumble the prepared stuffing mixture evenly over the top of the filling, spreading it right to the edges without pressing down hard. Bake for 30–35 minutes, or until the casserole is bubbling hot around the edges and the stuffing topping is deep golden brown and crispy.
  8. Rest and Serve: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley, if using.