Chicken and Stuffing Bake

Ingredients

• 8 cups day-old white bread, cut into 3/4-inch cubes
• 6 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 1/2 cups chicken broth, for the stuffing
• 3 tbsp unsalted butter, for the sauce
• 1/4 cup all-purpose flour
• 2 cups chicken broth, for the sauce
• 3/4 cup heavy cream
• 1/2 cup sour cream
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 4 cups cooked chicken, shredded
• 1 1/2 cups frozen peas and carrots
• 1 cup shredded Monterey Jack cheese

Before you cook

• Cut the bread into cubes and leave them out to dry for an hour if the loaf is fresh.
• Dice the onion and celery.
• Shred the cooked chicken.
• Grease a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 375 degrees Fahrenheit.
2. Melt the 6 tablespoons of butter in a large skillet over medium heat.
3. Add the onion and celery and cook for 8 minutes, until soft.
4. Stir in the sage and thyme and cook for 30 seconds.
5. Put the bread cubes in a large bowl and pour the buttered vegetables over them.
6. Drizzle the 1 1/2 cups of broth over the bread and toss until the cubes are damp but not soggy.
7. Melt the 3 tablespoons of butter in a saucepan over medium heat.
8. Whisk in the flour and cook for 90 seconds.
9. Pour in the 2 cups of broth and the cream while whisking, and simmer for 4 minutes until thickened.
10. Take the pan off the heat and stir in the sour cream, salt, and pepper.
11. Fold the shredded chicken and the frozen peas and carrots into the sauce.
12. Spread the chicken mixture in the greased dish.
13. Scatter the Monterey Jack over the chicken.
14. Pile the moistened bread cubes over the top in an even layer, leaving them loose rather than packed.
15. Bake uncovered for 30 minutes, until the bread on top is browned and crisp and the filling bubbles at the sides.
16. Let the casserole rest for 5 minutes before serving.