Last night I concocted this chicken casserole. To me, texture is key. I love things that are crunchy! I happened to have a half a box of leftover stuffing mix and decided to use it up. You could make this ahead and bake it later. Love that!
Chicken & Mushroom Casserole with Crunchy Stuffing Topping
3 cups water
½ cup dry white wine
10½ oz can low-sodium chicken broth
4 chicken breast, boneless, skinless
4 Tbs butter, divided
1½ tsp fresh sage, chopped
1½ tsp fresh thyme
1 shallot, minced
2 garlic cloves, minced
8 oz cremini mushrooms, sliced
¼ cup all-purpose flour
1 cup milk
½ tsp salt
¼ tsp pepper
2 cups herb-seasoned stuffing mix
3 Tbs butter, melted
Chicken stock to moisten the stuffing – as needed
Combine the water, wine and chicken broth in a large pot; bring to a boil. Add chicken; cover, reduce heat, and simmer 30 minutes or until tender. Remove chicken with a slotted spoon; bring broth mixture to a boil. Cook until reduced to 2 cups (about 30 minutes). Pour reduced broth mixture into a 2-cup glass measure.
Shred the chicken with 2 forks. Place chicken in a 13 x 9-inch baking dish.
Preheat oven to 400°.
Melt 2 Tbs of butter in a skillet over medium-high heat. Add mushrooms, shallots, garlic, sage and thyme and sauté 5 minutes. Remove from skillet. Place flour in skillet; gradually add milk, stirring with a whisk until blended. Add 2 cups broth mixture; cook over medium heat until slightly thick, stirring constantly with a whisk. Stir in mushrooms, salt, and pepper; pour over chicken. Stir everything together.
Combine the stuffing mix and butter in a bowl, then add some of the chicken stock to moisten and sprinkle over the mushroom mixture. Cover and bake casserole at 400° for 20 minutes. Uncover and cook casserole 10 minutes or until bubbly.