Chicken and Stuffing Casserole

Ingredients:

1 lb. boneless/skinless chicken breasts, pounded to even thickness and cut into 1″ cubes, or 1 lb. shredded cooked chicken

2 Tablespoons butter

2 cloves garlic, chopped

2 Tablespoons flour

1 cup warm chicken broth

1/2 cup warm milk

8 oz. Sour Cream

1-2 cups thawed frozen vegetables of choice

1/2 cup shredded cheese.  I use cheddar but Swiss would be amazing if my husband liked it!

2 cups stale bread cubes

2 teaspoons desired herbs (such as parsley, sage and thyme)

Directions:

Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, melt butter over medium heat.  Add in garlic and cook until fragrant.  Stir in flour and cook until slightly golden brown.  Slowly whisk in milk and 1/2 cup broth.  Simmer until it reaches a light boil and begins to thicken a bit.  Stir in sour cream, chicken, vegetables and cheese.  Add mixture to prepared casserole dish.

In a separate bowl, combine bread cubes, remaining broth (should be 1/2 cup) and seasonings as desired.  Place on top of casserole mixture.  

Bake uncovered for 30-45 minutes until chicken is cooked through (if using raw chicken), or until heated through and bubbling if using cooked chicken.

Source: Adapted from a friends mother