Friendsgiving Casserole (Chicken Stuffing Casserole with Sour Cream)

spoonful of chicken and stuffing casserole on a spoon.

Friendsgiving Casserole (Chicken Stuffing Casserole with Sour Cream)

Chicken Stuffing Casserole with Sour Cream, also known as Friendsgiving Casserole, is a creamy dish made with chicken and stuffing mix. This is my from-scratch version and the ultimate comfort food.

Course Dinner

Cuisine American

Keyword Chicken Casserole, chicken stuffing casserole, friendsgiving casserole

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 615kcal

Author Katie Cooksey

Ingredients

for chicken and homemade stock*

2 lbs chicken thighs boneless, skinless (or breasts)
1 medium onion cut in half, skin on
1 small garlic whole bulb, cut in half, paper on
1/2 carrot roughly chopped
1 stalk celery roughly chopped, with leaves
1 tsp salt
1 tsp whole black peppercorns
sprigs thyme fresh
sprigs rosemary fresh
sprigs parsley fresh
water enough to cover all ingredients

for casserole

1/4 cup butter
1 stalk celery minced (almost 1/2 cup)
1 medium onion minced (about 1 cup)
1 clove garlic minced
3 tbsp all-purpose flour
1 1/2 cups chicken stock (homemade from above, or store-bought)
1 cup heavy cream
1/2 cup sour cream
salt to taste
black pepper to taste

for topping

6 oz stuffing mix I used Pepperidge Farm Herb Seasoned Classic Stuffing
1/4 cup butter melted
1 cup chicken stock (homemade from above)
parsley fresh or dried, for garnish

Instructions

for chicken and homemade stock-

Add all ingredients to a medium saucepan and boil for 15-20 minutes or until chicken is cooked through.
Remove the chicken and place on a dish to cool.
Lower heat to medium-low and continue simmering the broth while you prepare other ingredients. When ready to use, drain into a colander and discard cooked veggies. Keep broth for sauce and topping (later in recipe, you may have some leftover).

for casserole sauce-

Over medium heat in same saucepan, melt half stick of butter. Add onion and celery and cook until soft and translucent, stirring occasionally.
Add garlic and stir for 1-2 minutes until fragrant, being careful not to brown or burn.
Whisk in flour and cook for 2-3 minutes.
Whisk in chicken broth and bring temperature up to a medium-heat to bring to a small boil, whisking frequently.
Once desired thickness has been achieved, lower heat and add heavy cream and sour cream, stirring until combined. Remove from heat. Season with salt and pepper if needed.

put it all together-

Preheat oven to 350° F.
Shred chicken (should be about 5 cups total)
Stir chicken into the sauce to evenly coat.
Spray a 9x13 casserole dish with non-stick spray.
Pour shredded chicken mixture into bottom of dish, spreading out evenly with a spoon or spatula.
Combine the other half stick of melted butter and 1 cup chicken stock.
Spread stuffing mix evenly over chicken mixture and drizzle melted butter/chicken stock mixture over top ensuring all stuffing crumbs are evenly coated.
Bake for about 30 minutes or until golden brown and bubbly. Garnish with parsley, serve warm and enjoy!

Notes

*If you would like to skip making your own chicken and homemade chicken stock/broth, you can substitute fully cooked shredded chicken thighs or breasts (or rotisserie chicken) and then use store-bought chicken broth or stock.

Nutrition