Chicken and Cornbread Stuffing Casserole

I made this last night and it was a cold rainy day, so it felt right to have some comfort food! This is really easy to make, prep time is about 20 minutes, bake time about 25 minutes.  You can also prepare this in the morning and bake it after work.  Feel free to swap out the homemade sauce for a jar of chicken gravy, or cream of chicken soup, make it better by adding things in the sauce to the gravy.

• 2 Lg. Chicken Breasts
• 2 cups frozen mixed vegetables (or 2 cups of your families favorite veggies)
• 1 Box Cornbread stuffing mix
• 8 slices American cheese
• 3 slices bacon-chopped into small pieces
• 1/2 red onion diced
• 1 tsp. garlic
• 2 Tb butter
• 3 Tb. Flour
• 1 1/2 cups Chicken Broth
• 1 1/2 cups milk or half and half
• 2tsp. salt and 1 tsp pepper
• 1 tsp. dried parsley
• 1/2 tsp. each oregano, basil, cumin, and paprika

Boil chicken in 3 qt. saucepan,  meanwhile start the gravy, in a large skillet or 2 qt saucepan cook chopped bacon until almost crisp, do not drain, add butter, onion, and garlic saute for about 1 minute on medium heat.  Whisk flour into mixture, let cook for about 1 minute.  Slowly pour in chicken broth while whisking, add milk or half and half and continue whisking.  Add remaining ingredients and whisk occasionally until thickened.  While waiting for gravy to thicken place vegetables in a 9×13 glass dish, in a medium bowl place stuffing and the ingredients called for on the box, you do not need to cook it, just mix it together.  Once gravy is thick turn burner off and chop up the chicken into bite size pieces.  Put chicken in pan on top of vegetables, pour gravy evenly over the top, place the cheese on top and spread the cornbread over the cheese.  Bake in a  preheated 375° F oven bake for about 25 minutes or until the cornbread is starting to brown and get crispy.  Enjoy!

Delicious with a salad and bread and butter.

Add a comment August 28, 2009
Tags: casserole, chicken, comfort food, cornbread stuffing, vegetables