This easy Chicken Casserole with Stuffing uses leftover veggies, chicken (or turkey) and stuffing to make an easy dinner to use up your leftovers.
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GET THE RECIPE
Preheat the oven to 375F. Grease a 9×13 baking dish and set aside. Prep stuffing & then melt the butter over medium-high heat. When melted, turn to medium heat and add the onion and celery. Cook for 6-8 min.
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Add in the minced garlic, dried thyme, dried rosemary, salt, ground nutmeg and pepper and cook for 1-2 minutes, until fragrant.
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Add flour and stir to coat the vegetables. Add the Better Than Bouillon base, stir and then add the mustard and slowly pour in the water and whole milk, whisking until combined.
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Increase the heat to high and bring to a boil, once boiling, turn to medium-low heat and keep at a simmer, stirring often, until thickened, about 6-10 minutes.
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Once the sauce has thickened, turn the heat off and stir in the leftover vegetables of choice and shredded turkey or chicken. Spoon the pot pie mixture into the prepared baking dish and top with dollops of cooked stuffing.
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Bake for 25-30 minutes, until the filling is bubbly and the topping is golden brown. Let sit for 5-10 minutes before serving.
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