Chicken and Stuffing Casserole
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 1/2 lbs. boneless skinless chicken | Cut into ½ inch pieces. |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 4 cups plain croutons, crumbs | |
| 4 cups low sodium chicken broth | |
| 4 Tablespoon olive oil | Divided |
| 1/2 cup celery | Washed, trimmed and minced |
| 1 onion | Washed, trimmed and minced |
| 1 tablespoon poultry seasoning |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | In a medium pan, heat 2 tablespoons oil over medium high heat. | |
| 3 | Sauté chicken until no longer pink. Remove from heat. | |
| 4 | Add celery, 2 tablespoons oil and onion. Cook until tender. Remove from heat. | |
| 5 | In a large mixing bowl combine, croutons, broth, onions, celery and poultry seasoning. In a 9 X 13 baking dish. | |
| 6 | Spread chicken on the bottom of the dish. Top with crouton mixture. Bake in 350-degree oven for 35 minutes. | Cook until internal temperature reaches 165°F for 15 seconds for chicken. |
Posted in Chicken Dinner Recipes
