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Here’s a Friendsgiving crowd-pleaser that brings together chunks of moist chicken with herby stuffing tucked into a creamy, tangy sauce. It packs classic holiday flavors with hardly any fuss. The mix of juicy meat, fresh herbs, and buttery crunchy top makes it filling and perfect for get-togethers.
Standout Benefits
You get all your Thanksgiving favorites packed into one simple pan, and you don’t need to spend all day making it. Throw it together with homemade or store-bought options. You can do parts ahead of time, which cuts down on last-minute stress. It works for lots or just a few people, and it’s easy to swap things out if you’re low on ingredients.
Main Ingredients
- Topping: 1 package (12 oz) herb-seasoned stuffing mix, ½ cup melted butter, 1 cup chicken stock
- Liquids: 2 cups chicken stock, 1 cup heavy cream, 1 cup sour cream
- Thickeners: ⅓ cup all-purpose flour
- Chicken: 2.5 lbs boneless, skinless thighs or breasts, diced in 1-inch cubes
- Sauce Base: ¼ cup butter, 1 cup onion (chopped small), ½ cup celery (chopped small), 3 cloves garlic (chopped small)
- Stock Base: 1 medium onion (cut in half), 1 garlic bulb (cut in half), 2 carrots (chopped), 2 celery stalks and leaves
- Herbs: 3 sprigs each fresh parsley, rosemary, and thyme
- Seasonings: 1 tablespoon whole peppercorns, 2 teaspoons salt
How to Make It
- Baking Process
- Pop the pan in the oven at 350°F (175°C). In half an hour, once the top’s golden and inside reads 165°F (74°C), you’re good to go.
- Build Your Layers
- Add shredded chicken and sauce together in a 9x13 pan. Toss stuffing with melted butter and stock, then cover it all up evenly.
- Cook Your Sauce
- Start by melting butter at 350°F (175°C). Toss in veggies, cook 5 minutes. Add the flour, stir 3 minutes. Pour in your stock bit by bit, then mix in the cream and sour cream. Stir until thick and bubbly.
- Make the Stock
- In a big pot, mix chicken, veggies, and herbs. Pour in water. Let it boil 20 minutes at 212°F (100°C). Take out the chicken, then strain the broth.
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Behind-the-Scenes Perks
This dish is all about saving time by prepping different parts separately. You only need one pan, so you won’t be washing a ton after. The set oven temp keeps it safe to eat and gives you that just-right texture. Stack the layers right so everything cooks nice and evenly. Each part does its job: chicken holds things together, sauce keeps it moist, stuffing gives crunch.
Stock Know-How
Get clear stock by keeping it right at 200°F (93°C) for about 45 minutes. Use a pound of bones or meat per quart of water. Add classic soup veggies (mirepoix) at half as much as the protein. Strain it through a fine mesh that lets through no bigger than 1/16 inch bits. Cool fast so it’s at 40°F (4°C) or below within 4 hours, to make sure it’s safe.
Sauce Details
There are special steps for the sauce. First, cook your butter and flour for 3 minutes at 350°F (175°C) until it smells toasty. As you pour in the liquids, keep heat at 180°F (82°C) so it all blends smooth—no curdles. You want it thick enough to coat a spoon. The trick to balanced flavor is using equal cream and sour cream. Toss in salt so it’s 1.5-2% of your finished mix.
Layering Guidelines
Stack things in the dish to help it cook evenly and fast. No deeper than 2 inches for chicken at the bottom. Use around a cup of sauce per pound of meat. Keep stuffing pressed to just 1 inch. Even layers are key for the oven. Before layering, make sure chicken is chilled under 40°F (4°C), sauce is hot at 165°F (74°C), and stuffing isn’t cold or hot—just room temp.
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How to Store It
For safety, cool the whole thing down to 70°F (21°C) in 2 hours, then to 40°F (4°C) or lower in another 4 hours. In the fridge, keep it between 36-38°F (2-3°C), use within 3 days. If you’re freezing, set at 0°F (-18°C), and you’ve got 30 days. Defrost in the fridge for a full day. Warm back up to 165°F (74°C) before serving. Can’t finish it all? Toss after 4 days chilled or 6 months in the freezer.
Frequently Asked Questions
- → Need this done fast?
Use pre-cooked rotisserie chicken to save time. Store-bought stuffing mix, broth, and pre-chopped veggies work like a charm. Frozen vegetables are quick too. You can also prep everything the night before and pop it in the oven later!
- → Can I prep this ahead?
Mix all the ingredients the day before and keep in the fridge. Let it sit on the counter for about 30 minutes before baking, or just allow extra baking time. Some people double up—bake one and freeze the other. Freeze up to 3 months, but keep toppings separate so they stay crisp.
- → What pairs well with it?
Fresh greens cut through the casserole's richness. Try simple steamed broccoli or roasted veggies for color and crunch. Cranberry sauce is a traditional hit on the side. Crusty bread also works great for soaking up sauce!
- → Can this be vegetarian?
Replace chicken with firm tofu, chickpeas, or mushrooms for a hearty flavor. Stick to veggie broth and check stuffing ingredients for animal products. You can use meatless substitutes like Gardein chicken or just pile in extra vegetables to keep it filling!
- → What's the best way to store leftovers?
Refrigerate in a sealed container for up to 3 days. Freeze for up to 3 months if wrapped tightly. Reheat in the oven covered with foil to prevent burning the topping, and add a splash of broth if it seems dry. Microwave works, but oven reheating keeps the texture better—freezing single portions makes for easy future meals!
Conclusion
Craving comfort food? Try chicken pot pie or a hearty shepherd's pie next time. Even a twist like chicken a la king brings that same cozy joy to the table!