Stuffing Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove skin and shred Rotisserie chicken

Step 2

Prep onion, celery, carrots, and garlic

Step 3

Preheat oven to 375 degrees f

Step 4

Melt 2 tbsp butter in a large skillet over medium heat. Add celery, onion and carrots. Cook, stirring often for about 8-10 minutes until veggies are softened. Add minced garlic, cook for 30 seconds, remove from heat.

Step 5

In a large saucepan, bring chicken broth and butter to a boil. Add stuffing mix, parsley, thyme, rosemary, salt, and pepper. Stir until evenly moistened then remove from heat and cover. Let stand 5 minutes

Step 6

In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, worcestershire sauce, sautéed vegetables, and peas. Mix well

Step 7

Transfer mixture to an 8×8 casserole dish. Top with stuffing in an even layer

Step 8

Bake for 40 minutes