- 6
- 25 mins
- 55 mins
Ingredients
- 6 chicken thighs
- Salt and pepper to taste
- 2 tablespoons canola oil
- 1/2 cup (2 stalks) chopped celery
- 1 cup (2 medium) carrots, chopped
- 1 cup (1 large) onion, chopped
- 2-3 garlic cloves, minced
- 1 cup chicken stock or broth
- 1 can cream of mushroom soup, up diluted
- 1 can cream of chicken soup, up diluted
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped parsley
- 1 1/2 cups chicken stock
- 4 cups store-bought stuffing mix
- 4 tablespoons butter, melted
Preparation
Step 1
Preheat the oven to 375.
Lay the chicken thighs on a rimmed baking sheet, skin side up. Season with salt and pepper to taste. Roast in the heated oven for 40 minutes (or until the chicken is cooked through), remove and let cool until easy to touch. Remove skin, shred chicken, and discard skin and bones. Set shredded chicken aside.
Heat the oil over medium heat in a large saucepan. Add the celery, carrots and onion. Sauté, stirring occasionally, until tender. Add the garlic and sauté for one more minute.
Add chicken stock and cans of soup. Stir until well combined, then simmer until everything is heated through. Add the shredded chicken, peas, salt, pepper and parsley. Stir to combine and heat through. Pour the filling into a greased casserole dish. Set aside.
Measure out the stuffing into a large bowl. Add the chicken stock, stir to mix and let sit for 5 minutes. Spoon the stuffing over the filling, being sure to cover everything, then drizzle the stuffing with the melted butter.
Bake the casserole for 30 minutes. Let sit for 10-15 minutes before diving in.