Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) chicken broth
  • 6 cups (approx. 150g) seasoned bread cubes (store-bought or homemade, lightly toasted)
  • 1/2 cup (120ml) chicken broth (more if needed)
  • 1/4 cup (60g) melted unsalted butter
  • 1/4 cup chopped fresh parsley
  • 1 can (10.75 oz / 305g) condensed cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) milk
  • Salt and pepper to taste
  • 1/2 cup (50g) crushed Ritz crackers (optional)
  • 2 tablespoons (30g) melted butter (optional)

Instructions:

  1. Sauté onion and celery in olive oil until softened. Add chicken, thyme, sage, salt, and pepper. Cook until chicken is browned on all sides. Add chicken broth, bring to a simmer, and cook until chicken is cooked through (internal temperature of 165°F/74°C). Remove from heat.
  2. In a large bowl, combine bread cubes, melted butter, parsley, and chicken broth. Toss to coat. Add more broth if the stuffing seems dry.
  3. In a separate bowl, whisk together cream of chicken soup, sour cream, and milk. Season with salt and pepper.
  4. Spread the cooked chicken mixture evenly in the baking dish. Top with the prepared stuffing. Pour the creamy sauce evenly over the stuffing.
  5. Combine crushed Ritz crackers with melted butter (if using) and sprinkle over the top of the casserole.
  6. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.