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cassies creamy chicken n veggie stuffing bake

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

We've had some beautiful cool days here, so time to make a yummy casserole...My choice of veggies in this dish came from what I had on hand...feel free to switch them up...anything would be great in this dish...I threw things in as I went...I just love when an idea turns out so well...enjoy! My own photos

(1 rating)
yield 4 - 6 easily
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For cassies creamy chicken n veggie stuffing bake

  • CRUST AND TOPPING
  • 1 - 14 oz
    bag, pepperidge farm herb stuffing mix - i used a whole bag, if you want to half the amount...just use 7 ounces and 1 stick butter and halve remaining ingredients
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • couple
    grinds black pepper
  • 1 c
    melted butter
  • 1/4 c
    parmesan cheese
  • FILLING
  • 1 - 2 Tbsp
    oil
  • 1 lb
    fresh asparagus, tough ends removed, cut into bite sized pieces and blanched in salted water for about 5 minutes - then drained and rinsed with cold water - or use 14 ounces frozen asparagus or broccoli - thawed
  • 2 lb
    boneless, skinless chicken breasts - poached and shred into bite sized pieces
  • 6 - 7
    baby carrots, sliced thin
  • 2 - 3 clove
    garlic minced
  • 2 stalk
    celery, sliced thin
  • 1 sm
    onion cut in half and then sliced into thin wedges or chopped
  • 2 - 14 oz
    cans - cream of chicken soup
  • 1 - 8 oz
    cream cheese softened and cut into cubes
  • 1/4 tsp
    poultry seasoning
  • 1/4 tsp
    ground sage
  • 1/4 - 1/2 c
    milk
  • 1/4 c
    grated parmesan cheese

How To Make cassies creamy chicken n veggie stuffing bake

  • 1
    Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with non stick cooking spray. Set aside.
  • 2
    Make your stuffing mixture by pouring crumbs in a large bowl. Season the crumbs with onion and garlic powder, cracked black pepper,toss together. Add the melted butter and mix well. Press 3/4 of the crumbs evenly into the bottom of prepared dish. I pat it down with the bottom of a glass. Sprinkle with Parmesan and set aside.
  • 3
    In a medium sauce pan over medium heat; stir the soups, cream cheese cubes, seasonings and milk together. Heat through, stirring often until the cream cheese is melted and thoroughly blended. Pour this mixture into a large bowl and set aside.
  • 4
    In a small skillet with 1 - 2 tablespoons of oil, saute the onions, carrots, garlic and celery until softened. Pour this mixture, along with blanched asparagus into the soup mixture and blend well.
  • 5
    Carefully spread the chicken mixture over the bread crumbs that you spread in baking dish. Sprinkle with Parmesan cheese. I then gave it a couple grinds of black pepper.
  • 6
    Top with remaining crumbs. Cover with foil for the first 35 minutes, then remove foil and remain baking until bubbly and golden. Next time I make this, I think I'm going to just add a bag of mixed veggies...an option and no browning or precooking would be necessary, just thaw them out. I would still add onion and garlic though...everything is better with them...:)
  • 7
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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