Chicken Stuffing Casserole Recipe: Rich, Creamy Ready in 55 Mins

Instructions:

1. Preheat oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish. In a medium bowl, combine the stuffing mix, melted butter (4 Tbsp), and hot stock (1 cup). Mix gently until moist, then set aside.
2. In a large saucepan, melt 1 Tbsp of butter over medium heat. Add the diced onion and celery. Sauté for 5–7 minutes until softened and translucent. Stir in the dried thyme, salt, and pepper. Remove vegetables and set aside with the shredded chicken.
3. Return the saucepan to medium heat. Add the remaining 4 Tbsp of butter and melt completely. Sprinkle in the 4 Tbsp of flour. Whisk continuously for 1–2 minutes until a smooth, pale roux forms.
4. Slowly pour in the warm chicken stock, whisking constantly to prevent lumps. Once smooth, slowly incorporate the milk and the Dijon mustard.
5. Bring the mixture to a gentle simmer, whisking occasionally, until the sauce thickens and coats the back of a spoon. Season generously with salt and pepper, and stir in the fresh parsley.
6. Turn the heat off. Fold the sautéed vegetables, shredded chicken, and frozen peas (if using) into the velvety sauce until everything is well coated.
7. Pour the entire chicken mixture into the prepared 9x13-inch baking dish, spreading it out evenly.
8. Spoon or sprinkle the prepared stuffing mixture evenly over the top of the filling, ensuring the entire surface is covered.
9. Bake for 35–40 minutes, or until the filling is bubbling hot throughout and the stuffing crust is golden brown and crispy.
10. Allow the casserole to rest for 5–10 minutes before serving.