Description
Transform your leftover holiday feast into a cozy, comforting one-dish meal. This easy chicken casserole blends tender shredded poultry with creamy aromatic gravy and a variety of leftover garden vegetables, all topped with a crispy, herb-infused stuffing layer. It is the perfect solution for busy weeknights, offering a savory, home-style dinner that minimizes waste while maximizing flavor and bringing warmth to your family table.
Ingredients
4 tbsp butter
1 small onion, diced
3 celery sticks, diced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/4 tsp ground nutmeg
1 tsp ground pepper
4 tbsp all-purpose flour
1 tbsp grainy mustard
1 1/2 tbsp chicken stock paste
1 tsp garlic base
2 cups water
2 cups whole milk
1 cup leftover cooked carrots, diced
1 cup leftover assorted vegetables
4 cups cooked shredded chicken
4–5 cups leftover cooked stuffing
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat and sauté the onion, celery, and garlic until softened.
Stir in the thyme, rosemary, salt, nutmeg, and pepper.
Sprinkle the flour over the vegetables and stir to create a roux, cooking for 1-2 minutes.
Whisk in the mustard, chicken stock paste, garlic base, water, and milk until smooth and thickened into a gravy.
Fold in the shredded chicken and leftover vegetables.
Pour the mixture into a large casserole dish.
Top evenly with the leftover stuffing.
Bake for 25-30 minutes, or until the filling is bubbly and the stuffing is golden and crispy.
Notes
Ensure your chicken stock paste is certified halal or alcohol-free. If the stuffing is too dry, lightly drizzle with a little chicken broth before baking for extra moisture. You can substitute the whole milk with half-and-half for a richer casserole.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg