chicken, broccoli + stuffing casserole- X2

It’s that time of year! Thanksgiving! There are so many yummy foods at Thanksgiving dinner, and you know what that means, lots of great leftovers! This dish is adapted from a recipe I got from Dan’s lovely aunt. This dish has been a big hit in our house since I started making it years ago. I make this year round with stove-top and chicken, but I’m sharing it this week, because it can easily been thrown together with your delicious Thanksgiving leftovers. Don’t worry if your measurements aren’t exact as this recipe is very flexible with the ratios. This casserole is sure to be a cozy, crowd pleaser.

(I’ll share it as the recipe calls first, and then list your leftover option).

Oven temp: 350 degrees Bake time: 40-45 minutes Servings: Makes 2 casseroles dishes (13X9) or I often use the metal disposable casserole/roasting pans. I used to think this made one, but with the measurements below, I can actually make two. It’s perfect because as a heads up… to make this dish, it uses a lot of dishes and it’s no lie, time consuming. Making two at a time will automatically allow you to make one now and freeze one for later use.

Ingredients: 2.5-3 pounds cooked chicken shredded (options- 3-4 chicken breasts shredded. If adding leftover chicken/turkey, simple add what you have. This recipe is very flexible.

2 cans cream of chicken 2 cans cream of celery 2 cans milk (use the soup cans for measurements) 1/2 cup chopped onion (sautéed) 1/2 cup chopped celery (sautéed) 2.5 cups cooked broccoli (this is usually 2-3 broccoli crowns. OR- get two small microwave bags- one for each casserole. 1 large box of Velveeta cheese (use amount of cheese to your preference) . I usually use 1/2 box per casserole. 2 boxes of stovetop stuffing (made) (or leftover stuffing) 1 bag wide egg noodles (I use 1/2 bag per casserole)

• You can use more or less depending on how much you have and your preference for all these ingredients. This is why I end up making two because of the ratios.

1. Cook your chicken, broccoli and stuffing all separately.

2. Make your soup mixture

   1. sauté your onions and celery in olive oil or butter (about 1/2 to 1 TBSP)

   2. Add the cans of soup and milk

3. slice your Velveeta into slices.

Prepare your pan

1. spray your casserole dish with non-stick cooking spray. If you want noodles included, then add these to the bottom first. If you want you can also cook without noodles and serve them on the side.

2. Add the broccoli to the bottom of the dish

3. layer on your chicken

4. pour the soup mixture over the broccoli and chicken

5. Add the Velveeta cheese slices

6. Spread your stuffing on top

7. Bake for 40-45 minutes at 350 degrees. If you like it really crispy, bake uncovered. If you want it a little softer, bake 20 minutes covered with foil and 20 minutes uncovered.

8. As I mentioned before, if you did not add noodles, you can serve atop noodles.

*special notes. You can make this a day or two ahead, store in refrigerator and then bake. Also, if baking from frozen, give more time.