Name: Sausage Stuffing Topped Chicken Casserole
Prep time: 20 min
Cook time: 30 min
Ingredients: FOR THE STUFFING:; 6 cup dry seasoned stuffing cubes; 1/2 pound Italian sausage; 2 tablespoon butter; 1 rib of celery; 1 onion; 1 apple; Salt and pepper; 1 1/2 cup chicken stock; FOR THE CHICKEN STEW:; 2 cup chicken stock; 2 cup cooked chicken, diced; 2 carrots, peeled and cut into medium pieces; 3/4 cup peas; 3/4 cup green beans; 8 mushrooms, sliced; 2 tablespoon cornstarch; 2 tablespoon water; 1/4 cup heavy cream

Sausage Stuffing Topped Chicken Casserole

By: Anne Colagioia

For by far one of the best healthy chicken casserole recipes for the holiday season, make this Sausage Stuffing Topped Chicken Casserole from Anne Colagioia. Chock full of lean veggies and holiday flavor, this chicken dish is bound to be a hit. This recipe bakes up in 30 minutes, and is fit for a gluten free diet.

Notes

If you are following a gluten free diet make sure to choose gluten free varieties for both the chicken stock and dried stuffing cubes. The video demonstrates exactly how to make your own gluten free stuffing cubes.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how to make this chicken casserole recipe, check out this food video tutorial:

Preparation Time20 min

Cooking Time30 min

Cooking MethodCasserole

Ingredients

FOR THE STUFFING:
6 cups dry seasoned stuffing cubes
1/2 pound Italian sausage
2 tablespoons butter
1 rib of celery
1 onion
1 apple
Salt and pepper
1 1/2 cup chicken stock
FOR THE CHICKEN STEW:
2 cups chicken stock
2 cups cooked chicken, diced
2 carrots, peeled and cut into medium pieces
3/4 cup peas
3/4 cup green beans
8 mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons water
1/4 cup heavy cream

Instructions

Remove the sausage from its casing and crumble it into a large sauté pan over a medium heat and cook until browned.
Add the butter, onions, and celery, and then continue sautéing for 3 minutes before adding the apples. Sauté for an additional 2 minutes.
Add 1 1/2 cups of chicken stock and bring to a boil, then turn off the heat and gently stir in the dried bread cubes. Cover and set aside while you make the stew.
In a medium pot bring 2 cups of stock to a boil. Add the carrots and simmer for 2 minutes, then add the green beans and mushrooms. Simmer for another two minutes while you make the cornstarch slurry.
Mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth and add it to the stock and vegetable mixture. Then, simmer for another minute before removing the pot from the heat and stirring in the peas, cream and chicken.
Pour the stew into the bottom of a greased 9x12-inch casserole dish then spoon over the stuffing. For a crispier top, you could add 1 tablespoon of butter diced into small pieces then scattered over the top before baking in a preheated 375 degrees F or 190 degrees C for 30 minutes.