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This Friendsgiving Casserole brings together juicy chicken, seasoned stuffing, and a rich sour cream sauce for an easy one-pan meal. You get all the classic holiday tastes fast, minus the marathon cooking session. There’s hearty protein, loads of herbs, and a crunchy top—perfect for sharing with a hungry crowd.
Top Perks
This dish takes all those Thanksgiving must-haves and tosses them into one pan for a quicker fix. Go from scratch if you want, or cut corners with easy swaps. You can prep parts ahead so you’re not scrambling on the big day. It’s simple to make more or less for different groups, and you can sub in whatever’s handy if you’re missing something.
Must-Have Ingredients
- Topping: 1 package (12 oz) seasoned stuffing mix, ½ cup butter (melted), 1 cup stock
- Liquids: 1 cup sour cream, 1 cup heavy cream, 2 cups chicken stock
- Thickeners: ⅓ cup all-purpose flour
- Sauce Base: ½ cup finely chopped celery, 3 garlic cloves (chopped), ¼ cup butter, 1 cup minced onion
- Seasonings: 2 teaspoons salt, 1 tablespoon whole peppercorns
- Herbs: 3 stems each fresh thyme, rosemary, parsley
- Stock Base: 1 whole onion (cut in half), 2 carrots (diced), 2 celery stalks with leaves, 1 garlic bulb (halved)
- Chicken: 2.5 lbs skinless, boneless breasts or thighs, sliced into chunks
Step-by-Step Instructions
- Baking It
- Pop the dish in the oven at 350°F (175°C). Cook for 30 minutes. You’re looking for a golden topping and 165°F (74°C) inside.
- Layering It All
- Spread out shredded chicken and creamy sauce in a 9x13 pan. Stir stuffing with melted butter and more stock, then pile that on top.
- Making the Sauce
- Over medium heat, melt your butter. Toss in onions, garlic, and celery for five minutes. Sprinkle in flour, cook a few. Slowly pour in stock, cream, and sour cream. Keep it going till it thickens up nicely.
- Cooking the Stock
- In a big ol’ pot, toss in your chicken, veggies, and herbs. Fill with water. Let it boil about 20 minutes. Take chicken out, then strain your stock.
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Why It Works
This whole thing saves loads of time thanks to prepping the different bits just right. One pan means less mess, too. Cooking with set temps keeps everything both safe and super tasty. Layering makes sure the heat moves around evenly in the oven. Each part has a job: chicken gives shape, sauce keeps it juicy, and stuffing adds that crispy crunch.
Stock Know-How
When you’re making your own stock, just keep it at 200°F (93°C) for about 45 minutes. For every pound of bones or chicken, use a quart of water. Toss in chopped carrots, celery, and onion—use about half the weight of the meat for those. Strain through a fine sieve so it’s nice and clear, catching even small bits. Cool it to 40°F (4°C) fast—use four hours max so it stays safe to eat.
Sauce Know-How
For a smooth sauce, start your flour-butter mix (that’s the roux) at 350°F (175°C) for three minutes. When you add liquid, keep it warm—around 180°F (82°C)—so it doesn’t separate. You want the sauce thick enough to stick to a spoon. Mix the heavy cream and sour cream half and half for the right tang and smoothness. Toss in salt so you hit about 1.5-2% of the whole thing.
Layering Specs
Stack it all like this for quick, even baking. Chicken on bottom, no more than two inches thick. Pour sauce—use a cup for each pound of chicken. Top it with a stuffing layer, keep it about one inch packed down. Stay consistent so it all cooks through. Make sure: chicken’s fridge-cold, sauce is piping hot, and stuffing is room temp before you bake.
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How to Store
For safe keeping, chill the baked dish fast—down to 70°F (21°C) in two hours, then to 40°F (4°C) in four more. Fridge it (36-38°F or 2-3°C) for up to three days tops. Freezer works at 0°F (-18°C) for up to a month. Let it thaw in the fridge for a day before reheating. Heat leftovers to 165°F (74°C) all through. Toss it out after four days in the fridge or half a year in the freezer.
Common Questions
- → Short on time?
Grab rotisserie chicken to skip cooking. Ready-made broth and stuffing make life easier. Buy veggies already trimmed or chopped if you can. Even frozen veggies save time! Prep ahead of time, then just bake when dinner rolls around.
- → Is it good to prep ahead?
Yep, put it all together the night before and stash in the fridge. Let your casserole warm up a bit before it goes in the oven, or tack on more bake time. It freezes well, too—just hold off on adding crunchy toppings till you’re ready to bake or they’ll go soft.
- → What sides fit well?
A simple salad balances all the coziness. Try roasted veggies for a colorful plate and crunch. Broccoli’s always a hit, steamed or roasted. Cranberry sauce on the side is tasty, too. Serve with bread so folks can scoop up every drop of sauce!
- → Want to skip the meat?
Switch in chickpeas or firm tofu for the chicken. Pour in some veggie broth for flavor. Toss in mushrooms—they give a meaty vibe. Just check your stuffing because a lot use chicken stock. Add extra veggies and feel free to sub in your favorite plant-based chicken pieces.
- → How should I store leftovers?
Pop leftovers in a sealed container in the fridge for up to 3 days. They freeze great for about 3 months—wrap tight. Warm up in the oven with foil on top to keep it from drying out. If you use the microwave, it heats fine but won’t be as crisp as the oven. Totally works to freeze in individual servings for fast lunches later!
Final Thoughts
If you like easy meals like this, go for chicken a la king next time. You could also whip up a classic pot pie. Or try shepherd’s pie when everyone wants comfort and good company!