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Savory Chicken and Stuffing Casserole

Rated as 4 out of 5 Stars
0

"Pulled rotisserie chicken, fresh French bread, homemade corn bread, and sage sausage make this dish a step above the average boxed stuffing casserole."
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Ingredients

1 h 20 m servings 538
Original recipe yields 12 servings (1 9x13-inch casserole)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet.
  2. Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.
  3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet.
  4. Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.
  5. Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter.
  6. Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.

Nutrition Facts


Per Serving: 538 calories; 27.1 44.3 27.8 123 1394 Full nutrition

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Reviews

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Used croutons instead of French bread, also added some dried sage, thyme, salt and pepper to the sausage/celery mixture because I couldn't find sausage with sage.