Chicken and Stuffing Casserole

Last night's dinner requirements were speed, comfort and taste and not necessarily all in that order. You see the Big Guy arrived home totally and completely exhausted - I mean a running on adrenaline only kind of exhausted. What it meant was a good martini, a good dinner and a great night's sleep.

I can't give you a perfect martini recipe because perfection is really a matter of personal taste and as for sleep, well it's a relative thing isn't it? Just ask any menopausal woman and they'll tell you all about what constitutes a good night's slumber, but about the "good" dinner - that I can help you with.

We've bragged about this casserole before using leftover turkey as the key ingredient, but believe me it works just as well with leftover rotisserie chicken. Stuffing on the bottom of the casserole, moistened with sherry in this case, followed by chunked up chicken topped with a dusting of shredded cheese, then dressed with spiced up sauteed onions, celery and mushrooms and topped with a can of Campbell's cream of chicken soup. Garnished with a more stuffin' crumbs followed by 35 minutes in the oven yields of richly flavored, quick and easy dinner entree.

Accompanied by a vegetable and a nice crisp salad, it made my favorite guy a very happy camper; however, what made him plum ecstatic at 7 bells was a soft mattress, an extra blanket and dreamland. Ya, I hear ya'. Only the very young and the very old hit the sack at 7:00 pm, right? 

Chicken and Stuffing Casserole (Adapted from Idaho a la Carte)

1 12 ounce package stuffing mix (Stove Top)

1/4 cup dry Marsala or sherry

2-1/2 cups diced cooked chicken or turkey

4 ounces shredded cheese, Swiss or cheddar (optional)

1 cup chopped onion

1 cup sliced fresh mushrooms

2/3 cup chopped celery

1 tablespoon vegetable oil

1/2 teaspoon poultry seasoning

1/2 teaspoon dried rosemary

Coarse ground black pepper to taste

1 can cream of chicken soup

1/2 cup water

1/4 cup milk

2 tablespoons melted butter

Sauté chopped onion, celery and mushrooms in vegetable oil until onion is soft – about 5 minutes. Stir in poultry seasoning and rosemary. Season with black pepper. Mix together cream of chicken soup with water and milk. Set aside. Preheat oven to 350. Spray casserole dish with cooking spray. Reserve 1/2 cup dry stuffing mix and spread remainder of  on bottom of casserole. Sprinkle with Marsala or sherry, and then spread cooked poultry evenly over top. Top poultry with cheese then add sautéed vegetables. Top with soup mixture and sprinkle with reserved stuffing mix. Top with melted butter. Bake for 30 to 35 minutes or until casserole is hot and bubbling. Serve immediately. Makes 4 to 6 servings. Download Chicken and Stuffing Casserole

A year ago - Apple Fritters

Comments

[Lea]

I will definitely make this after I make my gluten-free bread crumbs! This looks delish!!!!!

[June]

Lea - you might want to check the label on the creamed soup as well. I think Whole Foods carries one that's gluten free.