Ingredients
Vegetables and Chicken
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 rib celery, chopped
- 1 carrot, chopped
- 1 Yukon Gold potato, peeled and diced
- 2 ½ cups cooked chicken breast, diced
- ⅔ cup frozen peas
Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups chicken broth
- 1 cup half and half
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon nutmeg
Topping
- 1 6-ounce box stuffing mix, prepared as directed (you will need butter and water)
- Chopped fresh parsley or rosemary (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly spray a 9×11-inch (or equivalent) casserole dish with nonstick cooking spray to prevent sticking and set aside.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion, chopped celery, carrot, and diced potato. Cook until the onions and celery are soft, and the carrots and potatoes start to become tender, about 5-7 minutes. Remove the vegetables to a plate temporarily.
- Make the Roux and Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, whisking almost constantly to form a smooth roux without browning it. Gradually whisk in chicken broth and half and half alternately, stirring continuously until smooth and slightly thickened. Add salt, black pepper, and nutmeg to season.
- Combine Vegetables and Simmer: Return the sautéed vegetables to the skillet with the sauce. Simmer gently until all the vegetables are just tender, about 5 minutes.
- Prepare Stuffing: Meanwhile, prepare the stovetop stuffing mix according to package instructions using butter and water, then keep covered and warm.
- Add Chicken and Peas: Stir the diced cooked chicken breast and frozen peas into the skillet with the vegetables and sauce. Cook together for an additional 2 minutes to heat through.
- Assemble Casserole: Pour the chicken-vegetable mixture into the prepared casserole dish, spreading it out evenly. Spoon the prepared stuffing mix on top to cover the surface.
- Bake: Bake the casserole in the preheated oven for 25 minutes or until the stuffing topping is lightly browned and crisped.
- Garnish and Serve: If desired, sprinkle chopped fresh parsley or rosemary over the casserole before serving for a fresh herbal note.
Notes
- Chop or dice the vegetables into reasonably small pieces to ensure every bite has a good mix of flavors and textures.
- You can add other vegetables such as broccoli, green beans, or corn for more variety.
- If the sauce thickens too much during cooking, add a few tablespoons of chicken broth or half and half to adjust the consistency.
- For fewer dishes, prepare the entire casserole in an oven-safe skillet and bake it directly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Meal
- Method: Baking
- Cuisine: American
