Chicken or Turkey and Stuffing Casserole

Yes, another casserole...and we're having yet another one for dinner (the famous zucchini casserole, but then, I've already posted that recipe)

 

I was recently at my mother's and she decided to make this casserole for dinner for everyone. She had to run an errand in the middle and so I got to finish it up.
This recipe is originally titled "Mrs. Johns' Scalloped Chicken".
I was amazed at how no part of this recipe is really very easy (not even the title). As I was helping my mom, I realized that there were many steps that could be revised or eliminated with this recipe which would offer almost the same result. Once we got back home, I decided to try it out. I'm actually going to post this recipe with two variations. The first variation is the condensed books variation, while the second is the super quick cliff notes version for the truly busy! There are also ideas for a third variation of this recipe as well for the day after Thanksgiving Day Casserole.

If you wanted a labor intensive experience, feel free to use a 5 lb. hen, boiled for 2.5 hours with an onion, a carrot and salt. Then take it all apart, grind the giblets in and follow remainder of recipe, substituting any chicken fat for butter. While this probably gives a better flavor, I found it extremely time intensive.


6-10 boneless & skinless chicken thigh fillets
1 1/2 loaves of 2 day old bread torn into bite size pieces
1 1/2 c. butter (divided)
2 large celery stalks chopped
1 medium onion (or 6 scallions with tops) chopped
6 sprigs parsley chopped
1 c. flour
4 c. chicken broth (divided)
2 t. salt
3 eggs (optional for a very creamy experience)
1 t. poultry seasoning (or sage & thyme)

Poach chicken by bringing water to just under a boil and cook for 20 - 25 minutes. Remove from water and chop into 1/2 - 1 inch size pieces.

While chicken is cooking, melt 1/2 c. butter in heavy skillet. Add parsley, onion and celery and sauté over low heat for five minutes. Tear bread into bite sized pieces and add, lightly tossing to coat. Add 1 t. salt, a good dash of pepper, 1 t. poultry seasoning, and 6 T. chicken broth. Set aside.

Melt 1 c. butter in heavy saucepan. Add 1 c. flour and mix to make a roué. Allow to cook for 1 minute stirring constantly. While briskly stirring, add 1 c. milk and remaining chicken broth. Add 2 t. salt. Continue to cook until very thick, stirring constantly. If desired, beat 3 eggs slightly, and add a small amount of sauce - whisking briskly to keep eggs from cooking. Then add eggs to sauce, cooking over low heat for an additional 3-4 minutes stirring constantly.

Finally, add chopped chicken to sauce.

Grease one large or two small casserole dishes. Place 2/3 of the stuffing mixture on the bottom of the dish, and then cover with chicken and sauce.

Cover with remaining stuffing mixture and bake at 375* for 20 minutes or until crumbs are golden brown, and chicken is thoroughly heated.


Variation #2
3 - 4 cans chicken (drained - reserve juices)
1 1/2 packages chicken flavor stove top stuffing
2 cans cream of chicken soup
Milk

Prepare stuffing as directed on package. Set aside.
In a saucepan mix cream of chicken soup, reserved juices and just enough milk to make a very thick yogurt like consistency. Add chicken.

Place 2/3 stuffing mix on bottom of greased casserole dish. Cover with chicken and sauce mixture. Top with remaining stuffing and bake at 375* for 20 minutes until browned and thoroughly heated.

Variation #3
Use this recipe for all of the leftovers from Thanksgiving for this "Day after Thanksgiving Casserole".
Grease a casserole pan and line it with 2-3 c. stuffing.
Mix 3-4 c. chopped turkey into 2 cups of leftover gravy. If mashed potatoes are on hand, cover stuffing with potatoes, then cover potatoes with gravy and turkey mixture. Cover with stuffing and bake until heated.

Chicken Casserole

The following is a recipe I found in a casserole cookbook from the library titled "The Ultimate Casserole Cookbook, Bake Until Bubbly" by Clifford A. Wright. I've really enjoyed trying out some of the recipes in the book and was particularly pleased with this one.

 

While it is simply titled "Chicken Casserole", for me this was reminiscent of Thanksgiving. It was like a stuffing and turkey casserole, yet the flavors seemed simpler than the complex flavors of a stuffing.

On any account, the entire dish was eaten in one setting. As I went to clear the pan from the table, there was just a little bit left and one of our guests asked if I was planning to throw it out, because he would be happy to finish it off - at least he liked it. This is definitely one I will make again and again.

As always, I made a few changes based on what I had on hand and my personal preferences. Here's the final result.

BE AWARE: This recipe needs to sit for the whole day or overnight before it can be cooked.

1 1/2 loaves sourdough artisan bread (I bought this at Costco...the author recommends French country bread) crusts removed and cut into squares, white part diced separately
1/2 t. ground sage (this is imperative for this recipe)
2 c. (about 1 lb) diced cooked chicken breast (I used thighs)
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. chopped onion
1/2 t. salt (more as needed)
1/2 t. freshly ground black pepper (more as needed)
2 large eggs
1 1/2 c. milk (the author called for whole, I used 2%)
2 c. shredded cheddar cheese (I used half cheddar, and half Queso ranchero cheeses)

1 recipe of Bechamel (White) sauce - make this just prior to cooking casserole
3 T. unsalted butter (I used salted)
3 T. all-purpose flour (I used wheat)
1 c. chicken broth
3/4 c. whole milk (or 2%)
1/2 c. heavy cream
salt and pepper to taste (omit or alter to taste if using salted butter)

At least 8 hours before you plan to serve this dish, if using sourdough bread, turn the loaf upside down or on it's side. With a sharp knife, remove the entire bottom crust. Slice bottom crust into strips and then 1 inch squares. Gently extract the middle of the loaf and set aside. Cut the rest of the crust into strips and cubes. Keeping them separated from the crusts gently cube the inside parts of the loaf as well. I found that I needed the crust of 1 loaf, and the inside of two loaves.

Spread the crust squares on the bottom of a lightly buttered (I use vegetable oil spray) 9 x 13 x 2 baking dish and sprinkle with the sage.

In a bowl, combine the chicken, celery, mayonnaise, onion, 1/2 t. salt, and 1/8 t. black pepper. Spread this mixture over the bread crusts. Arranged the diced white part of the bread over the chicken mixture. In another bowl, beat the eggs with the milk, then pour over the bread. Cover and refrigerate all day or overnight (mine actually went for about 40 hours and still turned out great).

Preheat oven to 350* F.

To prepare Bechamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and stir to form a roux. Continue to cook, stirring for about 1 minute. Slowly whisk the chicken broth, milk, and cream into this mixture. Season with salt and pepper. Simmer and stir occasionally over low heat until dense, about 12 minutes.

Pour the sauce over the chicken casserole and bake until bubbly and golden, about 45 minutes. Remove the casserole from the oven, sprinkle the cheese on top, then return to the oven and bake until the cheese melts, 8 - 10 minutes. Serve hot.