Description
Layered with juicy shredded chicken, green beans, velvety sour cream and cheddar herb gravy, and a buttery golden crown of Stove Top stuffing cubes, this 9×13 bake is ready in 40 minutes.
Ingredients
Scale
Creamy Shredded Chicken & Cheddar Base
- 4 cups (560g) cooked shredded halal chicken breast and thighs (or rotisserie chicken)
- 1 can (10.5 oz; 298g) condensed cream of chicken soup
- 1 cup (240g) full-fat sour cream
- 1/2 cup (120ml) rich halal chicken bone broth
- 1 cup (113g) freshly shredded sharp white cheddar cheese
- 1 and 1/2 cups (225g) cut green beans (thawed frozen or drained canned)
- 1 teaspoon (3g) poultry seasoning
- 1/2 teaspoon (2g) garlic powder
- 1/2 teaspoon (1.5g) freshly cracked black pepper
Crispy Buttered Herb Stuffing Topping
- 6 Tablespoons (85g) unsalted butter
- 1 medium yellow onion, finely diced (3/4 cup; 110g)
- 2 ribs celery, finely diced (3/4 cup; 90g)
- 2 cloves garlic, finely minced
- 1 and 1/4 cups (300ml) warm halal chicken bone broth
- 1 box (6 oz; 170g) Stove Top chicken or savory herb stuffing mix
- 2 Tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven and prep dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix the creamy chicken base: In a large bowl, whisk together the cream of chicken soup, sour cream, 1/2 cup (120ml) chicken bone broth, poultry seasoning, garlic powder, and black pepper until smooth. Fold in the 4 cups shredded chicken, green beans, and shredded white cheddar cheese. Spread evenly across the bottom of the 9×13-inch baking dish.
- Sauté the stuffing aromatics: In a large skillet over medium heat, melt the 6 Tablespoons (85g) unsalted butter. Add the diced yellow onion, diced celery, and minced garlic and sauté for 4 minutes until tender and fragrant.
- Moisten the stuffing cubes: Remove the skillet from the heat, pour in the 1 and 1/4 cups (300ml) warm chicken bone broth, and add the dry herb stuffing mix. Toss gently with a fork just until the bread cubes absorb the buttery broth.
- Top and bake: Spoon the moistened stuffing cubes loosely and evenly over the chicken layer without pressing them down. Cover loosely with foil and bake at 375°F (190°C) for 15 minutes, then remove the foil and bake uncovered for 10 to 12 minutes until bubbling at the edges and golden crisp on top.
- Rest and serve: Let stand for 5 minutes, garnish with fresh parsley, and scoop warm portions onto plates.
Notes
- Anti-Soggy Stuffing Ratio: Using 1.25 cups of bone broth (instead of 1.5 cups) keeps the stuffing cubes fluffy inside and extra crisp on top as the casserole bubbles underneath.
- Make-Ahead Tip: Assemble the creamy chicken layer in the baking dish up to 24 hours ahead and refrigerate; add the buttered stuffing topping right before baking.
- 100% Halal Kitchen Standard: Made with halal chicken and rich chicken bone broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 435
- Sugar: 4g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg