This was really a fantastic meal. I will make it again for sure. The kids were raving about the smell even before it came out of the oven. I didn't have time to make a veggie, so we just ate raw carrots and hummus with it. (not the normal side dish for a meal like this) Next time, I would maybe add some sauteed mushrooms to the sauce part, or maybe some spinach to the stuffing part. Either would be delicious.
So I had a big roaster chicken from Sam's, and I split it 2 for two casseroles. And I still have a bit leftover chicken and I have enough of the 2 casseroles for leftovers tonight (no cooking, whew, I need a break!). So, go buy a big, fat roaster and get 3 meals out of them for probably less than $20. Love that!
Now I know that almost all recipes call for dry white wine, but personally, I prefer the sweetness a sweet white lends to poultry, so I like Moscato or one similar. You choose your favorite, but don't forget the wine! It makes the dish! And please, no "cooking wines"! They are so full of salt! Only a wine fit for drinking (though I don't like to, go figure!)
This dish came together in about 15 minutes, and has to bake for at least 30 minutes. But overall, a quick meal! Enjoy!
CHICKEN AND STUFFING CASSEROLE
- 1/2 Roaster chicken cut up
- extra virgin olive oil (EVOO)
- 1 onion, diced
- 2 stalks celery, diced
- 2 cans chicken broth
- 7-10 oz. pepperidge farm stuffing
- 1 egg
- 1 can cream of chicken soup (healthy request)
- 1/2 cup light sour cream (or nonfat greek yogurt)
- 1 1/2 cups white wine divided (I like Moscato)
- 8 oz cheddar cheese
Preheat oven to 375.
Drizzle some EVOO into a skillet and place diced onion and celery in. Cook over med-high heat for 5-10 minutes, stirring every now and then. Meanwhile, mix together cream soup, sour cream, 1 cup white wine and about 1/2 can of chicken broth in a bowl. Add more broth if necessary (you want it about texture of cake batter). After onion and celery are tender, add stuffing (maybe some thawed/drained chopped spinach??), 1 can chicken broth, 1/2 cup white wine and stir. Add more broth from leftover from sauce if necessary. All the stuffing should be moist, but not wet. Remove from heat.