A easy flavorful chicken casserole, where the chicken stays moist when baked in the oven.
Course
Casserole, Chicken, Main Course
Cuisine
American
Prep Time30minutes
Cook Time1hour30minutes
Total Time2hours
Servings6people
AuthorRecipe Thief
Ingredients
6cupswater
½cupdry white wine
1 ½tspdried basil
2garlic cloveshalved
10ozcan low-sodium chicken broth
6chicken breast halvesabout 2 ¼ pounds
4chicken thighsabout 1 pound
Cooking spray
4cupssliced cremini mushroomsabout 8 oz
¼cupAP flour
1cup1% low-fat milk
½tspsalt
¼tspblack pepper
2cupsherb-seasoned stuffing mix
3tsplight buttermelted
Instructions
Combine first 5 ingredients in a Dutch oven; bring to a boil. Add chicken; cover, reduce heat and simmer 30 minutes or until tender. Remove chicken with a slotted spoon; bring broth to a boil. Cook until reduced to 4 cups (about 30 minutes).
Place a heavy-duty zip-top plastic bag inside a 4-cup glass measuring cup. Pour reduced chicken broth into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain 2 cups broth mixture into glass measuring cup, stopping before the fat layer reaches opening on bag. Reserve remaining broth mixture for another use. Discard fat.
Remove chicken from bones, and discard skin and bones, shred chicken with 2 forks to measure 4 ½ cups meat. Place chicken in a 13x9 inch baking dish coated with cooking spray.
Preheat oven to 400 F.
In a large skillet coated with cooking spray over medium-high heat, add mushrooms and sauté 5 minutes. Remove from skillet. Place flour in skillet; gradually add milk, stirring with a whisk until blended. Add 2 cups of broth mixture; cook over medium heat until slightly thick (about 12 minutes), stirring constantly with a whisk. Stir in mushrooms, salt and pepper; pour over chicken in pan.
Combine stuffing mixture and butter in a bowl; sprinkle over mushroom mixture. Cover and bake at 400 F for 20 minutes. Uncover and bake an additional 10 minutes or until bubbly.
Recipe Notes
I use all chicken breasts instead. You can adjust the ratio of breasts and thighs to your preference. I also add some garlic and herb chicken seasoning mix to the first step for more flavor and in the sauce step. You can use a store bought rotisserie chicken and chicken stock to cut time. Shred chicken and place in casserole dish. Continue with recipe at that point. Use the store chicken stock for the 2 cups of chicken broth mixture. You can also use turkey, a great way to use up Thanksgiving leftovers!