This easy recipe for Chicken Stuffing Bake is made without soup or pre-made stuffing mix. It’s made completely from scratch (except for the leftover rotisserie / roast / bbq chicken – but that doesn’t count right?) and is on the table in 1 hour.
The stuffing top is buttery, crunchy and golden while hidden underneath is a creamy (but no cream) casserole made from leftover roast chicken.
The combination of dried herbs I have used for the “stuffing mix” top are my go-to for all things roast chicken, and are probably already in your pantry!
If you want to up the veg intake a little, serve it with a fresh green salad.
Chicken Stuffing Bake
Chicken Stuffing Bake - quick casserole made from leftover rotisserie chicken topped with a stuffing crust made from scratch.
**See recipe notes for links to suggested recipes if you have leftover bacon or dry white wine.
- 300 g leftover shredded chicken / rotisserie chicken
- 4 rashers hickory smoked bacon chopped
- 2 tsp olive oil
- 1 large carrot 1 cm / 1/3 inch dice
- 1 onion chopped
- 1/4 cup plain / all purpose flour
- 1 cup dry white wine
- 1 1/4 cups chicken stock
- 1/2 cup full cream milk
- 1/2 tsp garlic powder
- 1/4 tsp powdered / ground sage
- 70 g salted butter plus extra to grease
- 2 1/2 cups chunky day old bread crumbs
- 1/4 tsp dried thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried marjoram
- 1/4 tsp powdered / ground sage
In a large heavy based pan or dutch oven (see notes) melt butter over medium heat.
Add thyme, onion powder, garlic powder, marjoram & ground sage to butter and mix to incorporate.
Add breadcrumbs to butter mixture then switch off heat. Mix well until the crumbs are well coated in the butter mixture, then remove crumbs from pan and set aside. Don't wipe out pan.
Pre heat oven to 180 c ff / 355 f.
Grease a 16cm x 21cm (6.5" x 8") baking dish if using (or a bit larger - see notes) and set aside.
Take the same pan you fried the crumb mixture in, add 2 tsp of olive oil and put back over medium low heat.
Add onion, carrot & bacon to pan and fry over medium low heat for 5 mins, or until carrot has started to soften.
Add flour to pan and cook, stirring for 2 mins. You will start to develop a nice brown layer on the base of your pan.
Add wine to pan and continue to stir for 1 min, scraping the layer from the based of the pan as you go.
Add garlic powder, ground sage, chicken stock and milk to pan, stirring well to incorporate and bring to simmer
Once simmering, cook uncovered over low heat for 10 - 12 mins, or until carrot is nearly cooked through. Mix through chicken.
Add chicken mixture to prepared baking dish (if using) and smooth the top. Top with the breadcrumbs, and bake for 15 - 18 mins or until casserole is bubbling and stuffing topping is golden.
If you choose the right pot/pan for this recipe it becomes a one-pot dish. For this you will need a pan that can go from the stove to the oven.
The size I have given you for the baking dish of 16cm x 21cm (6.5" x 8") is a minimum - any smaller than that and your stuffing topping won't fit on top. You could of course go a little larger as well.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*